1934 Harry Johnson's new and improved Bartenders' Manual

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POUSSE CAPR (Use a sherry wine glass.)

In mixing the above drink, which is a favorite drink of the French, and also has become a favorite in this country, great care must he taken. As there are sev eral liquors required in the preparation of this drink, it should he made in a manner that the portions will he perfectly separated from each other; therefore I would suggest, that a sherry-wine glass should he used for pouring in these different cordials, instead of a tea spoon or the original bottles,, as it has a better appear ance and takes less time. Mix as follows: Ve glass of parfait d'amour or raspberry syrup; ^/e glass of maraschino; ^/o glass of vanilla (green); glass of curagao (red); glass of chartreuse (yellow); ^/e glass of cognac or brandy (Martell). The above ingredients will fill the glass (seeillustra tion, plate No. 6). I would advise every bartender, having calls for these drinks often, to place his original bottles con taining the different cordials, which are being used in the drink, separated in one place, so as to have them follow in rotation, as above mentioned: this will avoid mixing up the bottles and save much trouble. I also have to mention another item of great importance, and that is, that the cordials used in the above drink differ in weight; for instance, you will find the Frencli Curasao to weigh more than the Holland euragao, and so it is different in all cordials; therefore it is wise for a bartender to find out the different weights, and then place them in rotation, in order to avoid mixing up, as you cannot depend entirely on the illustration in mixing the drink called "pousse caf6." (This drink is generally taken after meals.) (See illustration, plate No. 6.)