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HOW
'rQ
MI X THEM
49
Mull ed Al e (see page 9), subst ituti ng
Dublin S tout for ale.
Pousse Cafe Abricotine.
Uso pousse cafc glass.
Abricotine, 1-il glass.
Maraschino, 1·6 glass.
Curacoa, 1-6 glass.
Char treuse, 1-6 glass.
Bran dy, 1-6 glass.
Use great car e tha t colors do not
mi.'-'.. Set fire to b randy, allow to blaze
a momen t a nd extinguish wit h bottom
of another glass, and serve.
Pousse Cafe, American.
Use pousse cafe glass.
Chartreuse,
11.i,
glass.
Maraschino,
11
glass.
Curacoa,
l/.i,
glass.
Brandy,
14
glass.
Use care t hat colors do not mix.
Ser ve.
Pousse Cafe, French.
Use pousse cafe glass.
Maraschino,
%
glass.
Raspberry syrup, 1-6 glass.
Vanilla, 1-6 glass.
Curacoa, 1-6 glass.
Chartreuse, 1-6 glass.
Brandy, 1·6 glass.
R
Pour in each ingredient separat ely
S
from a small wine glass, using gr eat
car e that t h e colors do
no~
mix. Ser ve.
Pousse Cafe, Leah.
Use pousse cafe gl ass.
Raspberry syruR, 1-6 glass.
Mara schina, 1-6 glass.
Or ange syrup, 1-6 glass.
Cnracoa, 1-6 glass.
Yellow Chartreuse, 1-6 glass.
Green Chartreuse, 1-6 glass.
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w