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.

 

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?"

Fill large Bar glass 2/3 full Shaved Ice.

3 dashes Gum Syrup

4 dashes Lemon Juice.

1 dash Lime Juice.

1 teaspoonful Abricontine or green Chartreuse.

1/2 jigger Tokay or Sweet Catawba Wine.

1/2 jigger Brandy.

Stir well and strain into a fancy Sour glass; dress with Fruits; dash with Apollinaris or Seltzer; top off with a little Claret and serve.

"Pucker up Baby!" 

Fill large Bar glass 2/3 full Shaved Ice.

2 teaspoonfuls Lemon Juice.

4 dashes Pineapple Syrup.

4 dashes Gum Syrup.

1/4 jigger Jamaica Rum.

1/4 jigger green Chartreuse.

1/2 jigger Tokay Wine.

1/2 jigger Brandy.

1 white of an Egg. (raw egg alert!)

Shake hard; strain into thin bar glass; dress with fruit; dash with Seltzer; grate Nutmeg on top and serve.