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'I
MODERN AMERICAN DRINKS.
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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.