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Chapter IX
How to Make Pousse Cafes
Pousse Cafes are highly decorative drinks made for ser
vice with the demi-tasse at the conclusion of a verj' formal
dinner, although there is no social law to prevent the service
of Pousse Cafes at any dinner if one desires.
The main feature to a Pousse Cafe is the beautiful color
ing of the variousingredients which are very carefully poured
into the glasses required, usually put in with a tablespoon
which is held tightly against the incUned inside side of the
glass so that each ingredient forms a separate layer. This
method is absolutely necessary in preparing all of the Pousse
Cafes and their near kin, the Brandy Champarelle and the
Brandy Scaffa. Therefore, when I say to pour this or that
into a glass, you wiU know that I mean the careful use of the
spoon method instead of the usual pouring. And now, on
to the fascinating preparation of the several Pousse Cafes.
POUSSE CAFE(POPULAR)
Into a slender Sherry glass pour in turn the following six
ingredients, which means that you had better first ascertain
the quantity of one-sixth of the glass, for each ingredient
will take up a sixth of the space in it: Raspberry syrup.
Maraschino Cordial, Green Vanilla, Red Curacao, Yellow
Chartreuse and Cognac Brandy. Sip carefully so as to en
joy each in turn.
FRENCHPOUSSE CAFE
Only three ingredients are used in a Sherry wine type of
glass, one third each of Benedictine, Curacao and Kirsch-
wasser, (or Kirschenwasser, the real name), which is com
pounded of various ingredients including Noyeau,essence of
rose, alcohol, orris root and sugar syrup. On top you might
drop carefully two or three drops of Orange Bitters or Angos
tura,if you prefer the bitterer flavor.
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