Pousse Café

Dieser Pousse Café entstammt aus dem Bartenders‘ Manual von Harry Johnson (1882) und wird dort auch als „Pousse Cafe“ genannt. Nicht von ungefähr ist ein Paradebeispiel dieser historischen Drinks-Gattung, die vor allem als Digestif konsumiert wurde und in der häufig mehrere Liköre und Spirituosen geschichtet ins Glas kamen. Wir geben an dieser Stelle den englischen Originaltext wieder:

In mixing the above drink, which is a beverage drank by the French as a great favorite, and also has become a favorite in this country, it must be mixed very carefully, as there are several liquors required in the preparation of this drink, and should be made in a manner that each portion will be separated from each other, therefore, I would suggest, that there would be used a sherry wine glass for pouring in the liquors, instead of a tea-spoon, it has a better appearance and takes less time; mix as follows:
One-sixth glass of raspberry syrup;
One-sixth glass of Marachino;
One-sixth glass of Vanilla;
One-sixth glass of Curacao (red)
One-sixth glass of Chartreuse (yellow)
One-sixth glass of brandy
according to the above ingredients you will have your glass filled.