The Bar-tender's Guide/Saratoga Pousse Cafe

by Jerry Thomas

Saratoga Pousse Cafe.

(Use small wine-glass.)

• Take ⅕ Curaçoa.
• Take ⅕ Benedictine.
• Take ⅕ Raspberry syrup.
• Take ⅖ fine old brandy.
• Take 1 tea-spoonful of vanilla cordial on top.

In making this Pousse, the same precautions must be observed as directed in the preceding recipes.