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In making a Pousse of any kind the greatest care should be observed to keep all the ingredients composing it separate. This may best be accomplished, by pouring the different materials from a sherry wine glass. The accompanying illustration will give a tolerable idea of how this delicious French drink should be prepared. It requires a steady hand and careful manipulation to succeed in making a perfect Pousse. |
In making a Pousse of any kind the greatest care should be observed to keep all the ingredients composing it separate. This may best be accomplished, by pouring the different materials from a sherry wine glass. The accompanying illustration will give a tolerable idea of how this delicious French drink should be prepared. It requires a steady hand and careful manipulation to succeed in making a perfect Pousse. |
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* Yolk of one [[egg]] |
* Yolk of one [[egg]] |
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* Enough [[vanilla cordial]] to surround the egg |
* Enough [[vanilla cordial]] to surround the egg |
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| − | ==Source== |
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[[Category:Brandy recipes]] |
[[Category:Brandy recipes]] |
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| − | [[Category:Pousse Cafe Recipes]] |
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| − | [[Category:Pousse L'Amour Recipes]] |
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Revision as of 17:00, 13 September 2010
Description
In making a Pousse of any kind the greatest care should be observed to keep all the ingredients composing it separate. This may best be accomplished, by pouring the different materials from a sherry wine glass. The accompanying illustration will give a tolerable idea of how this delicious French drink should be prepared. It requires a steady hand and careful manipulation to succeed in making a perfect Pousse.
- Pousse L'amour from Jerry Thomas' Bartending Guide or How to Mix Drinks—original source of recipe, out of copyright
- Serves: 1
Ingredients
- Take ½ glass of Maraschino
- Yolk of one egg
- Enough vanilla cordial to surround the egg
- 1 tablespoonful of fine old brandy
Directions
- First, pour in the Maraschino, then introduce the yolk with a spoon, without disturbing the Maraschino, next carefully surround the egg with vanilla cordial, and lastly put the brandy on top.