1934 What Shall We Drink by Magnus Bredenbek

Chapter IX How to Make Pousse Cafes

Pousse Cafes are highly decorative drinks made for ser vice with the demi-tasse at the conclusion of a verj' formal dinner, although there is no social law to prevent the service of Pousse Cafes at any dinner if one desires. The main feature to a Pousse Cafe is the beautiful color ing of the variousingredients which are very carefully poured into the glasses required, usually put in with a tablespoon which is held tightly against the incUned inside side of the glass so that each ingredient forms a separate layer. This method is absolutely necessary in preparing all of the Pousse Cafes and their near kin, the Brandy Champarelle and the Brandy Scaffa. Therefore, when I say to pour this or that into a glass, you wiU know that I mean the careful use of the spoon method instead of the usual pouring. And now, on to the fascinating preparation of the several Pousse Cafes. POUSSE CAFE(POPULAR) Into a slender Sherry glass pour in turn the following six ingredients, which means that you had better first ascertain the quantity of one-sixth of the glass, for each ingredient will take up a sixth of the space in it: Raspberry syrup. Maraschino Cordial, Green Vanilla, Red Curacao, Yellow Chartreuse and Cognac Brandy. Sip carefully so as to en joy each in turn. FRENCHPOUSSE CAFE Only three ingredients are used in a Sherry wine type of glass, one third each of Benedictine, Curacao and Kirsch- wasser, (or Kirschenwasser, the real name), which is com pounded of various ingredients including Noyeau,essence of rose, alcohol, orris root and sugar syrup. On top you might drop carefully two or three drops of Orange Bitters or Angos tura,if you prefer the bitterer flavor.

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