Pousse-Cafe

Question 1

B-52 Cocktail?

Answer 1

Ingredients:
1/4 oz. Coffee Liquor
1/4 oz. Irish Cream
1/4 oz. Grand Marnier

Preparation: Leyer the ingredients into a Shot glass

Flaming B-52: top with overproof Rum and fire it.

Question 2

Buttery Nipple Cocktail?

Answer 2

Ingredients:
1 oz. Butterscotch Schnapps
1/4 oz. Irish Cream

Preparation: Leyer the ingredients into a Shot glass

Variation:
Slippery Nipple

1/4 oz. Grenadine
1/2 oz. Chilled Sambuca
1/2 oz. Irish Cream

Question 3

Fuzzy Navel Cocktail?

Answer 3

Ingredients:
3 oz. Peach Schnapps
3 oz. Orange Juice

Preparation: add the Schnapps and orange juice into a highball glass over ice and stir briefly to combine.

Presentation: Highball Glass, orange slice

Question 4

Pousse Cafe Cocktail?

Answer 4

Ingredients:
1 oz. Cognac
1 oz. Maraschino Liqueur
1 oz. Curaçao
Preparation: It is recommended to pour the ingredients on top of eachother from another glass and not from a bottle. The back of a bar spoon will work too. Bottom up, this should start with the Maraschino, then the Curaçao, and then the Cognac

Presentation: In a small fluted cordial glass

History: The above recipe is specifically for the Santina’s Pousse Café published by Jerry Thomas in 1887. He gives credit to Mr. Santina, the popular host of a New Orleans Spanish Cafe, however we know that these layered digestifs originated in the cafes in Paris a bit earlier.

Preparations and Variations: ‘The Professor’ goes on to include proprietary Pousse Café recipes from notable establishments around the country, and names them after the creator. Note that in the 19th century, certain liqueurs had a bit more color than they do now, so Santina’s version was a bit more colorful. He offers the Parisian Pousse - a combination of Curaçao, Kirchwasser and Chartreuse. As the layering game evolved, people would go on to add more. Faivre’s Pousse, named for the owner of a celebrated French Cafe in New York, took a base of a mini Parisian Pousse, and then added another full layer each of Curaçao and Kirchwasser. The Saratoga Pousse layered from bottom up Curaçao, Benedictine, Raspberry Syrup and Cognac with a thin bar spoon layer of Vanilla cordial to top it off.

When done right, these cocktails are beautiful and delicious.