1899 The Mixicologist by C F Lawlor

THK MIXICOLOGIST. 31 i-'irst; pour in the maraschino, then introduce the yolk with a spoon, without disturbing the mara schino; next carefully surround the egg with vanilla cordial, and lastly put the brandy on top. In making a Pousse of any kind the greatest care should be observed to keep all the ingredients com posing it separate. This niaj'^ best be accomplished by pouring the different materials from a sherry- wine glass. It requires a steady hand and careful manipulation to succeed in making a perfect Pousse#

Lawlor=s Pousse Cafe. (Use a small wineglass.)

Take % Curagoa.

^ maraschino.

yellow chartreuse. ^ old Cognac brandy. Keep all '■he ingredients separate. See conclud ing remarks in the preceding recipe.

V 'f-

• fb

Parisian Pousse Cafe. (Use small wineglass.)

Take f Curagoa.

•| Kirschwasser. \ chartreuse. Care should be taken to keep the ingredients from luixiug together. See preceding recipes.