Fill a Pousse Cafe glass ¼ full of Chartreuse, and add Maraschino, Curacoa and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.
Posts Tagged ‘layered’
American Pousse Cafe
Wednesday, December 31st, 1969Tags:abricotine, acarpous, apricot, apricot brandy, brandy, Chartreuse, curaçao, layered, maraschino
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French Pousse Cafe
Wednesday, December 31st, 1969Fill a Pousse Cafe glass ½ full of Maraschino and add: Raspberry Syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.
Tags:acarpous, brandy, Chartreuse, curaçao, layered, maraschino, raspberry syrup, vanilla
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Pousse Cafe – St. Louis
Wednesday, December 31st, 1969Pour in Pousse Cafe glass as follows:
⅙ glass Raspberry Syrup.
⅙ glass Maraschino.
⅙ glass Green Vanilla.
⅙ glass Curacao.
⅙ glass Yellow Chartreuse.
⅙ glass Brandy.
In preparing the above use a small Wineglass with spoon for pouring in each Cordial separately.
Be careful they do not mix together.
Tags:acarpous, brandy, Chartreuse, layered, maraschino, raspberry syrup
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Abricontine Pousse Cafe
Monday, January 1st, 1917Fill 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
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