Pousse Cafe from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Mix all the above ingredients in a small glass, and serve cold, or otherwise, as preferred.
Ingredients
- A Teaspoonful of Anisette
- A Teaspoonful of Curacoa
- A Teaspoonful of Benedictine, or Chartreuse
- A Teaspoonful of Good Old Bourbon, or Cognac
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