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THK MIXICOLOGIST.
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i-'irst; pour in the maraschino, then introduce the
yolk with a spoon, without disturbing the mara
schino; next carefully surround the egg with vanilla
cordial, and lastly put the brandy on top.
In making a Pousse of any kind the greatest care
should be observed to keep all the ingredients com
posing it separate. This niaj'^ best be accomplished
by pouring the different materials from a sherry-
wine glass. It requires a steady hand and careful
manipulation to succeed in making a perfect Pousse#
Lawlor=s Pousse Cafe.
(Use a small wineglass.)
Take % Curagoa.
^ maraschino.
yellow chartreuse.
^ old Cognac brandy.
Keep all
'■he ingredients separate. See conclud
ing remarks in the preceding recipe.
Parisian Pousse Cafe.
(Use small wineglass.)
Take f Curagoa.
•| Kirschwasser.
\ chartreuse.
Care should be taken to keep the ingredients from
luixiug together. See preceding recipes.
V 'f-
• fb