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!" 

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.

4 Oranges, sliced.

4 Lemons, sliced.

1/2 Pineapple, sliced.

1/2 pint Chartreuse.

1/2 pint Abricontine. (Abricotine?)

1 pint Curacoa.

1 pint Cognac Brandy.

1 pint Tokay Wine.

Stir well and allow mixture to stand three hours. Strain into another bowl and add:

3 quarts Champagne.

3 pints Apollinaris Water.

1 large piece of Ice.

Stir well; decorate with Fruit; float slices of Grape Fruit on top and serve in Champagne glasses.

http://www.flickr.com 

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"

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