Pousse Cafe—No. 1

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Maraschino, curacoa, kirsh-wasser and brandy in equal parts of each; dash with Peychaud bitters. Serve in liquor glasses.