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MODERN
AMERICAN
DRINKS.
79
a
teaspoonful
fine
sugar;
shake
until
cold,
strain
into
long
thin
glass.
Pousse
Cafe
(American
Style).
Fill
a
thin
cordial-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
layers.
Pousse
Cafe
(French
Style).
Fill
a
pousse-caf
e
glass
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.
Pousse
Cafe
(New
Orleans
Style).
A
sherry
wineglass
one-fifth
full
maraschino,
one-fifth
raspberry
syrup,
one-fifth
orange
curagoa,
one-fifth
green
chartreuse,
one-fifth
brandy.
Ig-
nite
the
brandy,
let
it
burn
a
few
moments,
extin-
guish,
and
serve.