Lawlor’s Pousse Café

Lawlor’s Pousse Café (Stirred)

  • 30 ml Cognac or Good Local Brandy (I used Hennessy VSOP)
  • 5 ml Yellow Chartreuse
  • 5 ml Maraschino
  • 5 ml Dry Curaçao
  • 10 ml Water
  1. Add all ingredients to a mixing glass and stir down very well.
  2. Strain into chilled brandy balloon over a chunk of ice.
  3. Spray with lemon oils and discard zest.
  4. Best served after a meal as a digestive