Pour in Pousse Cafe glass as follows:

1/6 glass Raspberry Syrup.

1/6 glass Maraschino.

1/6 glass Green Vanilla.

1/6 glass Curacao.

1/6 glass Yellow Chartreuse.

1/6 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.

 

Mainly: Brandy | Curacoa | Chartreuse. See also: raspberry syrup, maraschino, vanilla, reviews

1 quart of Sparkling Moselle.

1 jigger Cusenier Grenadine.

1 jigger Maraschino.

1 jigger Sir Robert Burnette's Old Tom Gin. (Ok, you can use Tanqueray)

1 jigger Lemon Juice.

1 jigger Orange Bitters.

1 jigger Angostura Bitters.

4 Oranges, sliced.

2 Lemons, sliced.

1 ripe Pineapple, sliced and quartered.

4 tablespoonfuls Sugar.

1 bottle Apollinaris Water.

Place large square of Ice in bowl; dress with the Fruits and serve Julep in fancy Stem glass.

Mainly: Apollinaris | Julep | Wine. See also: grenadine, moselle, maraschino, jigger, lemon juice, orange bitters, angostura bitters, orange, lemon, pineapple, sugar, reviews

Fill a Pousse Cafe glass 1/2 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.

"Like to try a little French Pousse, big boy?"

Mainly: Abricontine | Brandy | Curacoa | Chartreuse. See also: maraschino, raspberry syrup, vanilla, reviews

Fill large Bar glass 3/4 full Shaved Ice.

3 dashes Maraschino.

3 dashes Red Curacoa.

3 dashes Angostura Bitters.

1 jigger Brandy.

Stir well; strain into Cocktail glass and serve with a piece of twisted Lemon Peel on top.

 

You know, I could really go for an East India Cocktail right now.

View this photo on stock.xchng

Mainly: Brandy | Curacoa. See also: shaved ice, maraschino, angostura bitters, jigger, lemon peel, reviews

Take 1-1/2 lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins.

Then put the sugar thus prepared into a large porcelain-lined or agate mixing vessel, and add:

12 Oranges, sliced.

1 Pineapple, sliced.

1 box Strawberries.

2 bottles (quarts) Apollinaris Water.

Stir thoroughly with oak paddle or large silver ladle, and add:

1 jigger Benedictine.

1 jigger Red Curacoa.

1 jigger Maraschino.

1/2 jigger Jamaica Rum.

1 quart Brandy.

4 quarts Tokay or Sweet Catawba Wine.

2 quarts Madeira Wine.

4 quarts Chateau Margaux.

Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice.

Then pour in 6 quarts Champagne.

Decorate the Ice with Fruits, Berries, etc.

Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.

Mainly: Apollinaris | Benedictine | Champagne | Curacoa | Rum | Wine. See also: strawberries, maraschino, jigger, catawba, chateaux margaux, fruit, berries, oranges, pineapple, reviews

Into a small Punch bowl pour:

1 pint Orgeat Syrup. (Almond Syrup of some kind? Anyone have a brand name or recipe for this?)

2 jiggers Jamaica Rum.

2 jiggers Maraschino.

2-1/2 jiggers Brandy.

2 tablespoonfuls Bar Sugar.

1 quart Champagne.

1 quart Plain Soda.

Stir well; pack the bowl in fine ice, and when cold serve in fancy stem glasses.


Mainly: Brandy | Champagne | Rum. See also: orgeat syrup, maraschino, jigger, soda, bar sugar, reviews

Into a small Wineglass pour:

Green Chartreuse.

Maraschino.

Old Brandy.

In equal proportion to fill the glass, using care as in preparing Crustas, not to allow the colors to blend.

(what's a "Crustas"?)

Mainly: Brandy. See also: crustas, maraschino, green chartreuse, reviews

Fill a Pousse Cafe glass 1/4 full of Chartreuse, and add Maraschino, Curacoa and Brandy in equal proportions until the glass is filled.

Then proceed as for Abricontine Pousse Cafe.

"Abricontine" appears to be misspelled. It should be "Abricotine". See "Abricotine Pousse Cafe"

Mainly: Abricontine | Pousse Cafe. See also: chartreuse, maraschino, curacoa, brandy, reviews

1 pony of Absinthe in a large Bar glass.

3 pieces Cracked Ice.

3 dashes Maraschino.

1/2 pony Anisette.

Pour Ice Water in glass, at same time stirring gently with Bar Spoon.
Serve.

Mainly: Absinthe. See also: cracked ice, maraschino, anisette, bar spoon, reviews

Fill Pousse Cafe glass one-third full of Abricontine and add Maraschino,Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled.

Ok. We're off to a bad start. I never heard of Abricontine, and what the hell is a "Pousse Cafe glass"

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 (woo-hoo, fire!), and after it has blazed for a few seconds extinguishing it by placing a saucer or the bottom of another glass overthe blazing fluid.

Then serve.

More on the Abricontine mystery. It's evidently an Apricot Brandy actually spelled "Abricotine". Wiki: THE abricotine is the generic term that refers to a brandy of apricots of Valais, a Swiss canton. Ce terme est utilisé en Suisse, par extension, pour désigner tout type d'alcool d'abricot. This term is used in Switzerland, by extension, to designate any type of alcohol apricot.

Now on to "Pousse". 

Pousse-café

From Wikipedia, the free encyclopedia

A pousse-café is a term for a layered drink prepared by gently adding each ingredient from densest to least dense in order to create colored stripes when the drink is viewed from the side. Some bartender guides list a drink containing, from bottom to top, grenadine, yellow chartreuse, and green chartreuse as the original pousse-cafe.

The name literally means "it pushes down the coffee" in French, where the term is also used to describe a digestif, an alcoholic cordial taken after a meal to aid digestion. In France there is no tradition for the type of elaborate recipe that follows.

A more elaborate recipe is:

• 1/2 ounce Grenadine
• 1/2 ounce Yellow Chartreuse
• 1/2 ounce Créme de Cassis
• 1/2 ounce White Creme de Cacao
• 1/2 ounce Green Chartreuse
• 1/2 ounce Brandy

 

 

Mainly: Abricontine. See also: pousse, brandy, maraschino, curacoa, chartreuse, fire!, layered drinks, reviews