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
- Add all ingredients to a mixing glass and stir down very well.
- Strain into chilled brandy balloon over a chunk of ice.
- Spray with lemon oils and discard zest.
- Best served after a meal as a digestive