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POUSSE CAPR
(Use a sherry wine glass.)
In mixing the above drink, which is a favorite drink
of the French, and also has become a favorite in this
country, great care must he taken. As there are sev
eral liquors required in the preparation of this drink,
it should he made in a manner that the portions will
he perfectly separated from each other; therefore I
would suggest, that a sherry-wine glass should he used
for pouring in these different cordials, instead of a tea
spoon or the original bottles,, as it has a better appear
ance and takes less time. Mix as follows:
Ve glass of parfait d'amour or raspberry syrup;
^/e glass of maraschino;
^/o glass of vanilla (green);
glass of curagao (red);
glass of chartreuse (yellow);
^/e glass of cognac or brandy (Martell).
The above ingredients will fill the glass (seeillustra
tion, plate No. 6).
I would advise every bartender, having calls for
these drinks often, to place his original bottles con
taining the different cordials, which are being used
in the drink, separated in one place, so as to have them
follow in rotation, as above mentioned: this will avoid
mixing up the bottles and save much trouble. I also
have to mention another item of great importance,
and that is, that the cordials used in the above drink
differ in weight; for instance, you will find the Frencli
Curasao to weigh more than the Holland euragao, and
so it is different in all cordials; therefore it is wise for a
bartender to find out the different weights, and then
place them in rotation, in order to avoid mixing up,
as you cannot depend entirely on the illustration in
mixing the drink called "pousse caf6." (This drink
is generally taken after meals.)
(See illustration, plate No. 6.)