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THE l\IIXICOLOGIST.
3r
First; pour in the maraschino, then introduce the
yolk with a spoon, without disturbing the mara–
schino; next carefully surround the egg with van illa
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 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.
Lawlor's
Pousse
Cafe.
(Use a small wineglass.)
Take
~
Cura<;:oa.
~
maraschino.
~
yellow chartreuse.
~
old Cognac brandy.
Keep all the ingredients separate. See conclud·
ing remarks
in
the preceding recipe.
Parisian Pousse Cafe.
(Use small wineglass.)
Take
.g.
Cnrac;oa.
.g.
Kirschwasser.
1;-
chartreuse.
Care should be taken to k eep the ingredients from
mixing together. See preceding recipes.