1888 Bartender's Manual by Theodore Proulx (Revised Edition)

27 No. 3. This drink must be mixed with great care, in order that each cordial may show separately when placed before the customer. A Pousse Cafe is a drink consisting of · six different cordials, more or less. It is made in a Pousse Cafe glass, or sherry glass of an oval shape. You must first commence with mara– schino, and you will have to use your judgment as to the quantity you will require to make the stripes of an equa l width. Then comes curacoa; then yellow chartreuse, to be fo llowed successively by g reen cha r– treuse, Be nedictine <1.nd brandy. When you have these cordials, carefull y place one on the top of the other by pouring them on the end of a spoon and sliding it on the side of the g lass so that it will fall slowly upon the other a nd not mix . You then st a rt the fire to it, and let it burn about thirty seconds; then place over it a large g lass and it will smother the Aame. Now, with a small pa ir of silver prongs, t ake a g ood si zed piece of ice a nd cool the edg e of the g lass. Serve with one napkin underneath and one on the rig ht-hand side of the custome r. Pousse L'A1nour. T ake a Pousse Cafe g lass; p ut in about one-third of a maraschino, the yolk of one egg , fill up with bra ndy, and burn like a Pousse Cafe. Sometimes we do not burn it. P h oon ix Cockt ail. This is made with one J·i o-o-e r of Old T om o-in a bb I:> ' few drops of Bened ictine, a few drops of orano-e