Fill a thin cordial-glass with one-fourth maraschino, one-fourth orange curaçoa, one-fourth green chartreuse, and one-fourth brandy. Be careful to have the cordials in separate layers.
Pousse Cafe (French Style).
Fill a pousse-café glass one-fifth full grenadine, one-fifth maraschino, one-fifth orange curaçoa, one-fifth green chartreuse, one-fifth cognac; keep liqueurs in separate layers.
Pousse Cafe (Jersey Lily).
A pony-glass half-full maraschino, fill up with brandy, add five drops Angostura bitters. Be careful to keep colors separate.
Pousse Cafe (New Orleans Style).
A sherry wineglass one-fifth full maraschino, one-fifth raspberry syrup, one-fifth orange curaçoa, one-fifth green chartreuse, one-fifth brandy. Ignite the brandy, let it burn a few moments, extinguish, and serve.
Pousse d’Amour.
A sherry-glass one-third full of maraschino, carefully add the yolk of a fresh egg, fill the glass with yellow chartreuse; keep the two liqueurs in separate layers.