1906 Modern American Drinks by George J Kappeler

79

MODERN AMERICAN DRINKS.

a teaspoonful fine sugar; shake until cold, strain– into long thin glass.

Pousse Cafe (American Style). Fill a thin cordia"l-glass with one-fourth mara– schino, one-fourth orange curagoa, one-fourth green chartreuse, and one-fourth brandy. Be care– ful to have the cordials in separate layer~. Pousse Cafe (French Style). Fill a pousse-cafe glas13 one-fifth full grenadine, one-fifth maraschino, one-fifth orange curagoa, one-fifth green chartreuse, one-fifth cognac; keep liqueurs in separate layers.· Pousse Cafe (Jersey Lily). A pony-glass half-full maraschino, fill up with brandy, add five drops Angostura bitters. Be care– ful to keep colors separate. Pou.sse Cafe (New Orleans Style). A sherry wineglass one-fifth -full maraschino, one-fifth raspberry syrup, one-fifth orange curagoa, one-fifth green char treuse, one-fifth brandy. Ig– nite the brandy,-let it burn a few moments, extin– guish, and serve.

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