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Pousse Cafe •
•
.va a.
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