Page:Jerry Thomas - The bar-tender's guide (1887).djvu/41

 

Take ⅓ fine old Cognac brandy.

⅓ Maraschino.

⅓ CuraçoaCuraçao [sic].

Keep all the ingredients separate. (See concluding remarks in the preceding recipe.)

The Pousse was invented by, who formerly was the popular host of a celebrated Spanish Café, in New Orleans.

 

Take ⅖ CuraçoaCuraçao [sic].

⅖ Kirchwasser.

⅕ Chartreuse.

Care should be observed to keep the ingredients from mixing together. See preceding recipe.

 

Take ⅓ Parisian pousse café (as above).

⅓ Kirschwasser.

⅓ CuraçoaCuraçao [sic].

Observe the directions given in the preceding recipe. This recipe is named after who at one time was the proprietor of a celebrated French Café in New York. 