Saratoga Pousse Cafe from Jeremy Thomas' Bartending Guide—original source of recipe, out of copyright
- Serves: 1
- ⅕ Curaçao
- ⅕ Bénédictine
- ⅕ raspberry syrup
- ⅖ fine old brandy
- 1 tea-spoonful of vanilla cordial on top
- Layer the ingredients one over the next, taking care not to mix the ingredients together.