Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. The ingredients should be poured in one after the other from a small Wine glass, with great care, to prevent the colors from blending. Ignite the Brandy on top, and after it has blazed for a few seconds extinguishing it by placing a saucer or the bottom of another glass over the blazing fluid. Then serve.
Tags: acarpous, brandy, Chartreuse, curaçao, flame, layered, maraschino
Throughout The Ideal Bartender, Bullock calls for “Abricontine” when I suspect he wants Abricotine, a French apricot liqueur. I’ll be using an apricot brandy instead.
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