Pousse 1'Amour.
(Use a Sherry glass.)
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.
Santina's Pousse Cafe.
(Use a small wine-glass.)
Take 1/3 fine old Cognac brandy.
1/3 Maraschino.
1/3 Curacoa.
Keep all the ingredients separate. (See concluding
remarks in the preceding recipe.)
The Pousse was invented by SANTINA, who formerly
was the popular host of a celebrated Spanish Cafe, in
New Orleans.
