1960 The U K B G Guide to Drinks (3 rd edition revised)

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.

Rainbow 1 /7 Creme de Cacao. 1 /7 Creme de Violette. 1 /7 Yellow Chartreuse.

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.

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.)

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.

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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