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Pousse Cafe,
Use a sherry wine-glass.
One-sixth glass raspberry syrup.
One-sixth glass Maraschino.
One-sixth glass green vanilla.
One-sixth glass red Curacoa.
One-sixth glass yellow Chartreuse
One-sh.1:h glass brandy.
In compounding the above use a small wine-glass
for pouring in each article separately; be very careful
in doing so that each portion may be separate. Serve
without mixing.
Faivre's Pousse Cafe.
Use a slurry wine-glass.
One-third glass Benedictine.
One-third glass red Curacoa.
One-third glass Kirsch wasser or brandy.
Two or three drops bitters.
Ale Sangaree.
Use Za.-ge bar
g
/a.cs.One tablespoonful sugar, dissolved
in
one-half
wine-glass of water.
Fill with ale-old, new or mixed, as requested–
grate nutmeg on top and serve.
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