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WEHMAN BROS.' BARTENDERS' GUIDE.
45
POUSSE CAFE- Faivre's. (Use a sherry wine.glass.)
One-third glass of b !Onedictine
One-third glass of curacoa
'
One-third glass of kirsch w'asser
Three drops of bitters.
•
Be careful not
to
allow the different colors
to
mix with
each other.
POUSSE CAFE-" Jersey Lily." (Use a pony gla1s.)
H alf fill with chartreuse,
Half
fill
with brandy.
Pour brandy in c..r efully, so as not
to
diaturb the char–
t reuse, and serve.
POUSSE CAFE-Parisian, No.
1.
(Use a 1herry wine-glass.)
T wo-fifths glass of curacoa,
Two-fifths glass of kirchwassa.r,
One-fifth glass of chartreuse.
Care should be observed
to
k eep the ingredients from
mix·
ing together.
·
POUSSE CAFEL Parisian, No. 2. (Use a sherry wine-glass.)
Five drops of raspberry syrup,
One-quarter glass of maraschino,
One-quarter glass of curacoa ,
One-quarter glass of chartreuse,
Qne-quarter glass of brandy.
. .
~
Keep the five colors separ ate anii serve without Duxmg.
POUSSE CAFE- Santinas New Orleans. (Use a sherry wine-glass.)
One-third wine-glass of brandy, .
One-third wine-glass of m araschino,
One-third wine-gla ss of curacoa.
Careful ..t tention m ust be paid to the ai:rangement of
~ol·
ors, a nd to preventing the different portions from r unmng
into each other .