The Parisian Pousse Café

The Parisian Pousse Café is made with
Raspberry syrup
Maraschino
Curacao
Chartreuse
Brandy
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Please watch: "The Deep Sea Cocktail", on preparing a vintage cocktail with gin, vermouth, orange biiters, absinthe, and lemon oil.
• The Deep Sea Cocktail
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[@MarketMoDz]

I have to thank Catherine for giving me a fun fact about this drink.

[@huojinchi4921]

That game brought me here too 😂

[@leilanicole3693]

Great vid, I hope you are still around. Would love to see more videos from you!! I love this vibe ❤

[@cordialspirit]

Thank you Leila for your encouragement. I had stopped because I grew frustrated with my limited equipment but I miss making these videos and I often think of doing them again.

[@kristinaurek5994]

Such a shame this channel is not active, hope you are doing well mister

[@cordialspirit]

Thank you Kristina for your encouragement. This channel is dormant for another year or so until I have all the equipment needed to finally do what I want. I grew increasingly frustrated at the bad sound quality, at the bad video quality that showed different colors than what I was really wearing, and at poor lighting.

[@nurlatifahmohdnor8939]

Page 724
marasca = amarasca (It) = amaarus (L) = bitter = pa-hit
maraschino (It)

[@nurlatifahmohdnor8939]

Maraschino and thesaurus are not dinosaurs. Chaos sir. Your stomach. HCl more as gastric juice. Gastronomy.

[@chilongqua1238]

Great! How do you drink it? With a straw or mix it together or individually?

[@cordialspirit]

You gradually sip through the layers. You don't mix and don't use a straw. Recipes from the 19th century for layered drinks were conceived not only with ingredients that could float on top of each other but also with flavors that would create a pleasant experience as you would sip one layer of flavor then the next, with the sweetest flavor typically last.