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THE EXOTIC DRINKING BOOK
strong, then the pungently sweet-that is the order of drinking tastes.
Something like the
Dominica Topet,
already noted in proper order.
L'AMOUR TOU/OURS,
BEING Nor PRECISELY a
POUSSE CAFE,
but rather a
POUSSE l'AMOUR
Build layers as follows, and very carefully: r/3 maraschino, egg
yolk, r/3 Benedictine, r/3 cognac. Build this one in the conventional
sherry glass.
Et bon chance, mes garfons!
LIQUID SYMPHONY
Into a wine glass of shaved ice add the following in order men–
tioned:
Creme de rose,
yellow chartreuse,
creme de menthe,
and finally
some well-aged brandy. Garnish with two red cherries on top.
LOUIS MARTIN'S FAMOUS POUSSE CAFE No. I
Take a large cordial glass, with stem, and mix in order given the
following amounts and types:
Yellow curacrao, about
~
full
Kirsch, same thickness layer
Green chartreuse, a little thinner than the others
Yellow curacrao, enough to
fill
glass
In the old days
Louis
Martin's was New York's premier night spot.
As we recall it Vernon and Irene Castle started there, as well as being
the rendezvous for important folk of all sorts.
LUNE
de
MIEL,
which of CoURSE MEANS "HoNEYMOON," HAs al–
ready BEEN Nornn on PAGE 49
POLSKI POUSSE CAFE,
STilAIGHT from the PousH CoRRIDoR, and
the SuPPOSEDLY FREE CITY of DANZIG at !Ts END
Into a sherry glass put a quarter of chartreuse, the yolk of a smallish
egg, and fill to the brim with
Dantziger Goldwasser,
that amazing
liqueur
in
which tiny bits of pure gold leaf arise and sail gracefully
about each time the bottle is agitated. . . . This drink is to be held up,
. 97 .