1930 The Drinks of Yesteryear a Mixology

Cordials Cordials were customarily taken at the close of a meal. They were the post-prandial flourish. And by both men and won;ien. Mixed cordial drinks, though, were the almost ex– ~~usive custom of the ladies and were had by them at social imes and places other than aprez dejeuner. Cordials when served plain were generally served in a pony ~lass or a liquor glass. Cordial when served frapped came ~ a_ cocktail glass filled with fine ice-the cordial poured over e ice-and straws went along. Pousse Cafe. t In making a. Pousse Cafe the. gre~test care was _taken bes keep all the ingredients composing it separate. This was ~ accomplished by pouring the different ma~enals from a ~ne glass into the pony glass used for servmg. It re– qwred a steady hand and careful manip~ation. Start b:s generally made with the heaviest cordial, the brandy .mg poured last. The majority of Pousses were made ~th five cordials. The different ones seryed for the .de– -u~?- color effects. Benedictine, Maraschino, Grenadme, vv nit~ Creme de Menthe and Brandy were the usual combination. Flag Pousse (Read above) V Grenadine, White Creme de Menthe and Creme de ette. Angel's Breast. lit~ite Creme de Menthe or Maraschino; Brandy; a R e cream floated on top; and a cherry placed on cream. B ernernber to keep all ingredients separate. randy FI . oat Frappe. in Filhl. whiskey glass or cocktail glass with fine ice; pour w ite Creme de Menthe and float Brandy on top. Angel's w· mg. R Curacoa, Kirchwasser, Green or Yellow Chartreuse. emember to keep all ingredients separate. [32]