1895 Modern American drinks; how to mix and serve all kinds of cups and drinks (1895)

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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-cafe 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.