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Parisian Pousse Cafe

From Catalogue of billiard and bar supplies, saloon fittings furniture and general information (1894).

Source and licence

From Catalogue of billiard and bar supplies, saloon fittings furniture and general information (1894), printed page 41, digitised by the Internet Archive: https://archive.org/details/CatalogueOfBilliardAndBarSuppliesSaloonFittingsFurnitureAndGeneral

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

Method

  1. No.
  2. 2.— two-fifths glass maraschino, two-fifths kirschwasser, one-fifth chartreuse, brandy on top.
  3. PARISIAN POUSSE CAFE.— use* small wine glass— twp-fifths curacoa, two-fifths kirschwasser, one-fifth chartreuse.
  4. Care fchould be observed to keep the ingredients from mixing1 together, SANTINAS NEW ORLEANS POUSSE CAFE.— use asherrv wine glass — % wine glass brandy*, fc$ wine glass maraschino, */$ wine glass curacoa.
  5. Careful attention must be paid to the arrangement >»f colors, and to preventing' the different portions from running into each other.
  6. SARATOGA POUSSE CAFE.— use a small wine glass— Take one-fifth curacoa, one-fifth benedictine, one-fifth raspberry syrup, two-fifths fine old brandy, 1 tea-spoonful of vanilla cordi.il on top* In making this Pousse, the same precautions must be observed as directed in the preceding recipes.
  7. DUKE OF NORFOLK PUNCH FOR BOTTLING.— 20 quarts of French brandy, 30 lemons, 30 oranges, 30 quarts of cold boiled water, 15 pounds of double-refined sugar, 2 quarts of new milk.
  8. Pare off the pe.i of the oranges and lemons very thin, excluding all i he while rind.
  9. Infuse in the brandy for 14 hours.
  10. iM^-oiv.- the suirar in the water;
  11. add the juice of the oranges and 24 of the ions;
  12. pourthi- upon the brandy and peels.
  13. mixing thoroughly.
  14. Strain through a very fine hair sieve into a barrel that has held :rits, and add the m ill*.
  15. Stir and bang close.
  16. After it has stood d weeks in a warm cellar, bottle, in perfectly clean and dry bottles, well corked.
  17. This will keep for years and Improve with ace.
  18. EMPIRE CITY PUNCH FOR BOTTLING.— 5 oz.
  19. sweet almonds, 5oz.
  20. bitter almonds, 1 oz.
  21. powdered cinnamon, VJoz.
  22. powdered clov 5 oz.
  23. plain syrup.
  24. 2 gallons bourbon whiskey, 1 gallon i ispberry syrup, 7 gallons of water.
  25. Scald the almonds, peel, wash 1 rub them well with the plain syrup and spices.
  26. Boil the whole about five minutes in the water* and when cool, strain through a plain flannel filter.
  27. Then add the whiskey aud raspberry syrup, mixing all together thoroughly.