To half a wineglass of absinthe, put a teaspoonful of powdered sugar and mix same as above.
SUISSISSE
To half a wineglass of absinthe, put half a tablespoon of orgeat syrup, plenty of fine ice; add water, mix well. Serve in liquor glass.
POUSSE CAFE—NO. 1
Maraschino, curacao, kirsh-wasser and brandy in equal parts of each; dash with Peychaud bitters. Serve in liquor glasses.
POUSSE CAFE—NO. 2
Bernardine, brandy and curacao, in equal parts of each; dash with Angostura bitters.
POUSSE CAFE—NO. 3
Brandy, maraschino and cassis, in equal parts; dash with Boker’s bitters.
POUSSE CAFE—NO. 4