Pousse Cafe (American Style)
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.