FAIVRE’S POUSSE CAFE.
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Santina’s Pousse Cafe.
(Use a small wine-glass.)
- Take ⅓ fine old Cognac brandy.
- Take ⅓ Maraschino.
- Take ⅓ Curaçoa.
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 Café, in New Orleans.
Parisian Pousse Cafe.
(Use small wine-glass.)
- Take ⅖ Curaçoa.
- Take ⅖ Kirchwasser.
- Take ⅕ Chartreuse.
Care should be observed to keep the ingredients from mixing together. See preceding recipe.
Faivre’s Pousse Cafe.
(Use small bar-glass.)
- Take ⅓ Parisian pousse café (as above).
- Take ⅓ Kirschwasser.
- Take ⅓ Curaçoa.
Observe the directions given in the preceding recipe. This recipe is named after M. Faivre who at one time was the proprietor of a celebrated French Café in New York.
