Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Teaspoonful of Anisette
  • A Teaspoonful of Curacoa
  • A Teaspoonful of Benedictine, or Chartreuse
  • A Teaspoonful of Good Old Bourbon, or Cognac


Mix all the above ingredients in a small glass, and serve cold, or otherwise, as preferred.