32 / 56
Cordials
Cordials were customarily taken at the close of a meal.
They were the post-prandial flourish. And by both men and
won;ien. Mixed cordial drinks, though, were the almost ex–
~~usive
custom of the ladies and were had by them at social
imes and places other than
aprez dejeuner.
Cordials when served plain were generally served in a pony
~lass
or a liquor glass. Cordial when served frapped came
~
a_ cocktail glass filled with fine ice-the cordial poured over
e ice-and straws went along.
Pousse Cafe.
t In making a. Pousse Cafe the.
gre~test
care was _taken
bes
keep all the ingredients composing
it
separate.
This was
~
accomplished by pouring the different
ma~enals
from
a
~ne
glass into the pony glass used for servmg.
It
re–
qwred a steady hand and careful
manip~ation.
Start
b:s generally made with the heaviest cordial, the brandy
.mg poured last. The majority of Pousses were made
~th
five cordials. The different ones seryed for the .de–
-u~?-
color effects. Benedictine, Maraschino, Grenadme,
vv
nit~
Creme de Menthe and Brandy were the usual
combination.
Flag
Pousse
(Read above)
V Grenadine, White Creme de Menthe and Creme de
ette.
Angel's Breast.
lit~ite
Creme de Menthe or Maraschino; Brandy; a
R e cream floated on top; and a cherry placed on cream.
B
ernernber to keep all ingredients separate.
randy
FI
. oat Frappe.
in Filhl. whiskey glass or cocktail glass with fine ice; pour
w ite Creme de Menthe and float Brandy on top.
Angel's
w·
mg.
R Curacoa, Kirchwasser, Green or Yellow Chartreuse.
emember to keep all ingredients separate.
[32]