French Pousse Cafe
A historical recipe from The Ideal Bartender, by Tom Bullock (1917).
A historical recipe
The Ideal Bartender, by Tom Bullock (1917). Project Gutenberg eBook #13487.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Ideal Bartender, by Tom Bullock (1917). Digitised by Project Gutenberg, eBook #13487 (https://www.gutenberg.org/ebooks/13487). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2-1/2 gallon mixture
- 1-1/2 lbs. Bar Sugar
- 1 quart Brandy
- 6 Quarts Tokay
- 2 quarts Claret Wine
- 4 jiggers Lemon
Method
- Fill a Pousse Cafe glass 1/2 full of Maraschino and add: Raspberry Syrup, Vanilla, Curacoa, Chartreuse and Brandy in equal proportions until the glass is filled.
- Then proceed as for Abricontine Pousse Cafe.
- GARDEN PUNCH (2-1/2 gallon mixture for a party of 50) Place a good size block of Ice in a large Punch bowl.
- 4 jiggers Lemon Juice.
- 1-1/2 lbs.
- Bar Sugar.
- 2 jiggers Orange Juice.
- 1-1/2 jiggers green Chartreuse.
- 1 quart Brandy.
- 6 Quarts Tokay or Sweet Catawba Wine.
- 2 quarts Claret Wine.
- Stir well;
- ladle into Stem glasses, and decorate each glass with Fruit before serving.
- Use a large Mixing glass with Lump of Ice.
- 2 jiggers of Orange Juice.
- 2 jiggers of Grape Fruit Juice.