1934 What Shall We Drink by Magnus Bredenbek

Pousse Cafes

97

"JERSEY LILY"POUSSE CAFE This drink, named after Lillian Russell, the "Jersey Lily," was much reUshed by that queen of the stage in her heydey. To her memory let us devote a thought as we mix one in a finger-wide slender glass or a pony glass. Only two ingredients, so use half a glass of Chartreuse and on top carefully pour Cognac Brandy. One of the easiest to make but most enjoyable of the Pousse Cafes. MANHATTAN POUSSE CAFE Use a slender Sherry glass for four equal parts of Mara schino, Absinthe, Benedictine and Orange Curacao. From the foregoing, you probably can learn to make up your own types of Pousse Cafes, naming them as you wish. And now just to give you a couple of Brandy Champarelles and Scaffas, usually made in Sherry wine glasses exactly as Pousse Cafes are made. COGNACBRANDY CHAMPARELLE One third each of Cognac Brandy, Maraschino Cordial and Orange Bitters. PEACH BRANDY CHAMPARELLE One fifth each of Red Curacao, Yellow Chartreuse, rich cream. Green Creme de Menthe and Peach Brandy. CHERRYBRANDY CHAMPARELLE One quarter each of Yellow Chartreuse, Maraschino Cordial, Kirschwasser and Cherry Brandy. PEACH BRANDY SCAFFA Fifth equal parts of Strawberry Syrup,Green Chartreuse, White Creme de Menthe, Maraschino Cordial and Peach Brandy. COGNACBRANDY SCAFFA Quarter equal parts of Raspberry Syrup, Yellow Char- treause. Green Chartreuse and Cognac Brandy. From these formulas you may devise your own Cham parelles and Scaffas, which, to my mind, might all be in cluded under the general name of Pousse Cafes.