1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

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

little known in America, and few

bartenders have ever acquired the art of compounding one.

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

\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

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

piece of lemon rind over the top and serve with ice water on the side.