1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

Fancy Drinks

HE following miscellaneous collection of fancy bever ages embraces a number of French, Spanish, English, Rus sian, Italian, German and American recipes. Many of them are rather troublesome to prepare, and some of them, which we have tried, have not yielded the satisfaction expected or desired.

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POUSSE e'amour

Use a sherry glass

One-half glass of mara- Sufficient vanilla cordial to schino. surround the egg. Yolk of one egg. One tablespoonful of fine old brandy. First, pour in the maraschino,then introduce the yolk with a spoon, without disturbing the maraschino, 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 composing it sepa rate. This may 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. 64