1930 Two Hundred Selected Drinks by K W Sundin

No. 155. Pousse ramour. Pour into a cocktail glass without mixing: The yolk ot a Iresh egg 1/3 Anisette 1/3 Green Curacao 1/3 Brandy. This drink should be taken in one gulp. No. 156. Pousse-Cafe Francais. The ingredients are poured out into the Pousse- Cafe glass in the following order and quantities. 1/6 ot the capacity of the Pousse^Cate glass ot Raspberry syrup. 1/6 ot ditto of Anisette 1/6 ot ditto of Brown Curacao 1/6 ot ditto of Creen Curacao 1/6 ot ditto of Yellow Chartreuse 1/6 ot ditto ot Brandy. The Pousse-Cafes are also called »Rainbow» because of the similarity of its colours.

No. 157. Pousse-Cafe Parisien. The ingredients are;

1/5 ot the Pousse=^Cafe glass of Syrup of Cre=

«

nadine.

ft:

1/5 ot ditto ot Maraschino 1/5 ot ditto ot Brown Curacao 1/5 ot ditto of Yellow Chartreuse 1/5 ot ditto of Fine Champagne.

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