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Part n
SECTION XIX
POUSSE CAFE
No other drink has to be prepared more carefully. The
various hqueurs in a Pousse Cafe mustremain strictlysepar
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 name,
into Pousse Cafe glass.
Maiden's Kiss
1 /5 Maraschino.
1 /o Creme de Rose.
1/5 Green Curacao.
1/5 Benedictine.
1 /5 Yellow Chartreuse.
Same instructions as for
Pousse Cafe.
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.
(Note.—Whilst this is one of
the oldest and most pub
lished recipes for a Pousse
Cafe,in recent years changes
in the gravity of some items
in the recipe make it almost
impossible to make the
drink in the order as listed
because of the change in
the weight of the liqueurs.)
American Pousse Cafe
1 /4 Maraschino.
1 /4 Red Curacao.
1/4 Green Chartreuse.
1/4 Brandy.
Same instructions as for
Pousse Cafe.
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