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

try his hand on this one before experimenting with the multiple-ringed kinds. It has all the delights of the more intricate pousse cafSs. Cuban Rainbow Pousse Cafe 1/8 grenadine sirup 1/8 anisette 1/8 abricotine, apricot brandy, or apry 1/8 cr^me de menthe 1/8 orange cura9ao The preparation of this pousse cafS is the same as given in the recipes. Note, however, that this rainbow of liqueurs calls for a ring of rum to top it (brandy may be substituted). Set afire with a match and the rainbow will be a blaze of color. This is the Pousse caf6 that Sloppy Joe of Havana, Cuba, serves customers at his famous bar, a rendezvous for convivial New Orleanians and other travelers. Tchoupifoulas Street Guzzle 1 split ginger beer 1 jigger Cuban type rum Ginger beer is not to be had these days, but ginger ale will do as well. Mix with ice. Guzzle is a somewhat inelegant word meaning to drink immoderately or frequently. Prior to the Civil War days the Iron Horse tavern was famed for its guzzle. As it increased in popularity along a certain New Orleans street it acquired the name of that street and became known as the Tchoupitoulas Street Guzzle. Tchoupitoulas (pronounced Chop-a-too'-las) was the name of an ancient Indian tribe that had its village in what is now the upper part of New Orleans. Just what sort of fire-water was their favorite guzzle history saith not. Seventy-one 1/8 yellow chartreuse 1/8 green chartreuse 1/8 Cuban rum