Pousse l'Amour
other
Sources: Jerry Thomas' Bartenders Guide
Ingredients
Steps
- 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.
- IN making a Pousse of any kind the greatest care should be observed to keep all the ingredients composing it separate.
- This may be best accomplished, by pouring the materials from a sherry wine glass. It requires a steady hand and careful manipulation to succeed in making a perfect Pousse.