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Pousse Cafe—Santinas New Orleans. (use
Sherry wineglass)
y-f wineglass Brandy.
y wineglass Maraschino.
Yl, wineglass Curacoa.
Keep colors separate. See directions for
mixing Pousse Cafe.
Pousse Cafe—Saratoga, (use small wine
glass)
1/? glass Curacoa.
1/5 glass Benedictine.
1/5 glass raspberry syrup.
2/5 glass Brandy.
1 teaspoon Vanilla Cordial.
Keep colors separate. See directions for
mixing Pousse Cafe.
Pousse Cafe—Snow Ball, (use cordial glass)
Yn glass Creme de Violet.
'/t glass Creme de Menthe.
'/4 glass Anisette.
\/^ glass rich milk.
Serve very cold. K^ep colors separate.
Note directions for mixing Pousse Cafe.
Pousse 1'Amour, (use Sherry wineglass)
glass Creme de Vanille.
Yolk of 1 egg.
1/4 sherry glass Maraschino.
Ya glass Cognac.
Carefully drop egg yolk on top of Creme
de Vanille; cover egg yolk with Maraschino;
then add Cognac. S directions for mixing
Pousse Cafe.
All drinks such as Punches or Shakes
should be strained into a dry glass before
serving.
Punch—Absinthe, (use large bar glass)
1 tablespoon sugar.
1 wineglass Absinthe.
Juice of Yl lemon.
Yl wineglass Brandy.
1 tablespoon orgeat syrup.
Fill glass with shaved ice. Stir with a
spt)on. Decorate with orange, grapes, or any
fruit in season.
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