Pousse l'Amour

Bittersweet, clear liqueur flavored with Marasca cherries, which are grown in Dalmatia, Croatia, mostly around the city of Zadar and in Torreglia (near Padua in Northern Italy).

Bird eggs are a common food and one of the most versatile ingredients used in cooking and have long been used in drinks. Usually used to add consistency and foam, egg whites and yolks are usually separated with "silver" indicating the white and "golden" the yolk. Modern chicken eggs are much larger, so use the smallest ones available.

Italian beverage that can be easily made with 3 cups water; 1 quart light rum; 2 cups brown sugar; 1 cup white sugar; 1 vanilla bean, split or 1/2 cup vanilla extract. Combine water, sugars and vanilla bean (if used) in saucepan. Bring to boil, boil 5 minutes, stirring occasionally. Remove from heat and let cool. Add rum and vanilla extract (if used). Pour into bottles and close tightly. Let stand 2 weeks. Remove vanilla bean, if used, before serving. Makes about 2 bottles.