1953 The U K B G Guide to Drinks

POUSSE CAFE

No other drink has to be prepared more carefully. The various hqueurs in a Pousse Cafe must remain strictly separ ated one above the other. This is obtained during preparation by taking into consideration the specific weights or gravity of the various liqueurs. The liqueurs are poured into the glass over the back of a spoon, which is held touching the edge of the glass. The pouring must be done very carefully to prevent the liqueurs mixing.

Rainbow 1/7 Creme de Cacao. 1/7 Creme de Violette. 1/7 Yellow Chartreuse.

Pousse Cafe

1/6 Grenadine, 1/6 Creme de Cacao. 1/6 Maraschino. 1/6 Green Creme de Menthe. 1 /6 Creme Yvette. 1/6 Brandy. Pour in the order named, into Pousse Cafe glass.

1 /7 Maraschino. 1/7 Benedictine. 1 /7 Green Chartreuse. 1/7 Brandy. The same instructions as for Pousse Cafe apply.

American Pousse Cafe

Maiden's Kiss

1/4 Maraschino. 1/4 Red Curacao. 1/4 Green Chartreuse. 1 /4 Brandy. Same instructions as for Pousse Cafe.

1/5 Maraschino. 1 /o Creme de Rose. 1/5 Green Curacao. 1/5 Benedictine. 1/6 Yellow Chartreuse. Same instructions as Pousse Cafe.

for

136