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The Pousse Cafes are usually served afer luncheon or dinner. They are French drinks and not only popular in France but all over the continent and America.
There are several liqueurs required in the preparation of these drinks and they must be perfectly separated from each other.
The best way of doing this is by pouring each liqueur into a different ckctail glass and then starting with the heaviest liqueurs first
into the Pousse Cafe glass. Some experts pour the liquers from the bottle into a teasponn and then slowly into the glass along the side.
A Pousse Cafe may have many liqueres or only 2 or 3 different ones.
Pousse Cafe AmericaThe ingredients are poured into the Pousse Cafe glass in the following order and quantities.1 teaspoon Raspberry Syrup 1/5 of the capacity of the Pousse Cafe glass of Maraschino de Zara 1/5 of the capacity of the Pousse Cafe glass of Creme de Vanille 1/5 of the capacity of the Pousse Cafe glass of Curacao Fockink 1/5 of the capacity of the Pousse Cafe glass of Yellow Chartreuse 1/5 of the capacity of the Pousse Cafe glass of Old Brandy This Pousse Cafe is also called a Rainbow because of the similarity of the colours Golden SlipperThe Golder slipper is a South American Pousse Cafe, well known in Buenos Ayres. It containsThe yolk of a fresh egg 1/6 gill of Yellow Chartreuse 1/6 gill of Eau de Vie de Dantzig, that is Dantziger Goldwasser Jersey LilyEqual parts of Brandy and Yellow Chartreuse. The latter being the heaviest liqueur should be poured out first, the Brandy floating on the top of it.KnickerbeinThis Pousse Cafe is a favourite drink in Germany, it includesThe yolk of a fresh egg 1/6 gill of Dry Orange Curacai 1/6 gill Kummel Wolfschmidt 2 dashes of Angostura bitters on top Pousse Cafe ParisienThe ingredients are1/5 of the capacity of the Pousse Cafe glass of Sirop de Framboise 1/5 of the capacity of the Pousse Cafe glass of Maraschino de Zara 1/5 of the capacity of the Pousse Cafe glass of Curacao rouge Rocher 1/5 of the capacity of the Pousse Cafe glass of Chartreuse Jaune 1/5 of the capacity of the Pousse Cafe glass of Fine Champagne Pousse l'AmourPour into the glass without mixingA few dashes of grenadine The yolk of a fresh egg 1/6 gill of Maraschino 1/6 gill of Fine Champagne The drink should be taken in one gulp |