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MISCELLANEOUS DRINKS.
·63
Pousse Cafe; and the yolk of the egg must not be placed in the glass after
any liqueur as it should lay on the bottom. After these preparations have
been completed, beat t he white of the egg which you have in the bowl or
mixing-glass until it becomes stiff, sweeten to taste with bar sugar and
with a spoon place a heavy layer over the decoction which you have just
prepared. Dash with Angostura bitters, sprinkle with a little ground cin–
namon and serve.
This f amous T eutonic beverage
is
little known in America, and few
bartenders have ever acquired the art of compounding one.
It
is an after–
dinner drink, and in order to be fully appreciated, it must be partaken of
according to the following directions, as four different sensations are experi–
enced by the drinker. Therefore, the duty of the presiding mixologist is to
thoroughly explain to the uninitiated the modus operandi, etc.:
First-Pass the glass under the nose and inhale the flavor for about
five seconds.
Second- Hold the glass perpendicularly, open your mouth wide and suck
the froth from off the top of the glass. P ause five seconds.
Third-Point the lips and take one-third of the liquid contents of the
glass without touching the yolk. Pause again for a few seconds.
Fourth-Straighten t he body, throw the head back, swallow the contents
remaining in the glass and break the yolk in your mouth at the same time.
LA CREOLE.
254
(A RL\IN.BO\V POUSSE CAFE WITHOUT COGNAC.)
Pour carefully into a pousse cafe glass, so the colors will not
mix,
equal
parts of the following ingredients in the order named: Raspberry. syrup,
maraschino, yellow Chartreuse and green Chartreuse. This beverage
IS
very
popular in
cert~in
parts of the Southern States and the West Indies with
the fair sex.
LA PIROUETTE.
255
( A LA PHIL. HACQUETTE, ST. LOUIS, MO.)
Fill a sherry-glass with equal parts of dry sherry and French vermouth,
flavor with a dash of Orange bitters and a dro'p or two of Angostura;
~queeze
a
piece of lemon rind over the top and serve with ice water on the side.