1923 Harry of Ciro's ABC of mixing cocktails (second impression)

201. Pousse Cafe. Can be made in a great many varieties by pouring the heaviest liqueurs in rotation in your Pousse Cafe glass, and different makes of liqueurs differ a lot in weiglit. Following are two of the best : 202. Pousse Cafe No. 1. i Syrup Framboise, J Crdme de Violctte, i Curasao (Orange), ^ Cr6me de Mcnthe (Verte), j Kiimmel, J Brandy. 203. Pousse Cafe No. 2. J Anisette Syrup, J Cherry Brandy, J White Mint, J Yellow Chartreuse, J Green Chartreuse, J Grand Marnier. Great care should be taken so as to avoid the different liqueurs from running together. 204. Pousse L'Amour. J Maraschino into small wineglass. Drop in I yolk of a Fresh Egg, J Creme Vanilla (Green), J Brandy. Proper attention must be paid that the yolk of the egg does not run into the liqueur. (Recipe by Harry Johnson, New Orleans.) 205. Pall Mall Cocktail. r teaspoonful White Mint, i dash Orange Bitters, } Italian Vermouth, J French Vermouth, J Gin. Shake well, and strain. (Recip6 from Guido, Cafe de Paris, Monte Carlo.)

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