Page:Jerry Thomas - The bar-tender's guide (1887).djvu/40

 

Take ½ glass of Maraschino.

Yolk of one egg.

Sufficient vanilla cordial to surround the egg.

1 table-spoonful of fine old brandy.

First, pour in the Maraschino, then introduce the yolk with a spoon, without disturbing the Maraschino, 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 composing it separate. This may best be accomplished, by pouring the different materials from a sherry wine glass, The accompanying illustration will give a tolerable idea of how this delicious French drink should be prepared.

It requires a steady hand and careful manipulation to succeed in making a perfect Pousse. 