1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Pousse Cafe •

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1/6 red raspberry sirup 1/6 pink maraschino sirup 1/6 green cr^me de menthe 1/6 orange curagao 1/6 yellow chartreuse 1/6"topaz cognac brandy

Care and skill are essential in the making. Use a short, trans parent round glass and put in each cordial separately, also very, very slowly so as to eliminate blending. The heaviest of the sirups is poured in first to form the bottom ring. Ease in with a spoon, so that the liquid will not fall with force enough to mx with the preceding ring. The last or top ring is of cognac. When completed the drink will be composed of six different rings, each complete in itself. Lovely! ' Sanfini's Old New Orleans Pousse Cafe 1/4 cognac brandy 1/4 maraschino sirup 1/4 Curasao 1/4 Cuban rum Proceed as above, but watch your step. The main difficulty will gently layering a heavy sirup on top of the lower ring of brandy, which in usual recipes, is fhe top or finishing ring. This is the drink that was vogue in New Orleans in 1852 when Joseph Santini opened his "The Jewel of the South" saloon in Gravier street opposite the side entrance of the old and fashionable Saint Charles Hotel. It is said to be the first pousse cajS with both brandy and rum. Triple Pousse Cafe 1/3 Curasao 1/3 chartreuse 1/3 cognac brandy Easily made, so it is suggested that the amateur mixer Seventy