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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.
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.
Rainbow
1/7 Creme de Cacao.
1/7 Creme de Violette.
1/7 Yellow Chartreuse.
1 /7 Maraschino.
1/7 Benedictine.
1 /7 Green Chartreuse.
1/7 Brandy.
The same instructions as for
Pousse Cafe apply.
Maiden's Kiss
1/5 Maraschino.
1 /o Creme de Rose.
1/5 Green Curacao.
1/5 Benedictine.
1/6 Yellow Chartreuse.
Same instructions as
Pousse Cafe.
American Pousse Cafe
for
1/4 Maraschino.
1/4 Red Curacao.
1/4 Green Chartreuse.
1 /4 Brandy.
Same instructions as for
Pousse Cafe.
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