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

Cafe Royale In New Orleans a certain coffee drink is often errone ously called a pousse cafS. It is in reality a CafS Royale or Caf^ Real, nothing more or less than black coffee in a demi tasse with cognac brandy floated on top. It should not be called a chasse cafS because basically it is coffee itself, and you can't chase coffee with coffee. The Cafe Royale should not be confused with that other famous New Orleans' after-dinner drink, CafSBrMot, the recipe for which will be found on the next page.

Orange Brulof 1 orange

1 f)ony cognac brandy 1 lump sugar

Take an orange and lightly slit the peel horizontally through the middle, then turn the rind back and upward to form a cup. Repeat with the other half of rind, re versing the process to form a base. Be careful not to dis engage the peel from either end of the orange, and leave the stripped orange pulp intact for the center standard of your natural goblet. In the upper part of the orange rind or cup place a lump of sugar, then pour in the pony of brandy. Set off with a match and stir while the sugar is dissolving in the blue fkme. Preparing this natural container takes practice and deftness, and the idea of burning the brandy in the orange rind is for the sake of the flavor and oil contained in the peel, besides making a picture that charms with its novelty. "The fruit of the orange is delightful to eat after the brandy has been burned and the drink quaffed. Seventy-three