Page:Jerry Thomas - The bar-tender's guide (1887).djvu/42

 

Take ⅕ CuraçoaCuraçao [sic].

⅕ Benedictine.

⅕ Raspberry syrup.

⅖ fine old brandy.

1 tea-spoonful of vanilla cordial on top.

In making this Pousse, the same precautions must be observed as directed in the preceding recipes.

 

Take ½ fine old brandy.

½ Maraschino.

2 dashes of Angostura bitters.

 

Take ⅓ fine old brandy.

⅓ Curacoa.

⅓ Benedictine.

3 dashes Angostura bitters.

 

Take 1½ pony-glass of brandy.

1 pony-glass Maraschino or CuraçoaCuraçao [sic].

Fill the glass one-third full of vanilla ice cream.