1930 Two Hundred Selected Drinks by K W Sundin

Pousse-Cafes.

The Pousse-Cafes are usually served after the meals like Luncheon and. Dinner. They are French drinks,very popular in France. The different and several liqueurs required in the preparation of these Pousse-Cafes must be held perfectly separate from each other. The best way is to pour the liqueurs from the bottles into a spoon, and thereupon slowly into the glass along its side. A Pousse-Cafe may contain 8 different liqueurs, or only 2 or 3 ones.

No. 153. The American Flag Pousse- Cafe. The ingredients are:

1/5 of the capacity of the Poussc^Cafe glass of Grenadine syrup .1/5 of ditto of Maraschino 1/5 of ditto of Yellow Chartreuse 1/5 of ditto of Green Curacao 1/5 of ditto of Brandy.

No. 154. Jersey Lily. Equal parts of Brandy and Yellow Chartreuse. The latter being the heaviest liqueur should be poured out first, the Brandy floating on the top of it.

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