FRENCH POUSSE CAFE

FRENCH POUSSE CAFE

Experience the artistry of early 20th-century bartending with this exquisite French Pousse Café, a drink designed to dazzle both the eye and the palate. Distinct layers of sweet Maraschino, fruity raspberry, aromatic vanilla, and herbal liqueurs are carefully stacked to create a vibrant, multi-colored column of flavor. The ritual is completed by briefly igniting the brandy float, warming the oils and releasing a rich bouquet before the drink is extinguished and enjoyed.

Ingredients

  • 1 ounce Maraschino liqueur (Approximately 1/2 the volume of a standard Pousse Café glass.)
  • 1 teaspoon Raspberry syrup (Quantity estimated to fill remaining space in equal proportions.)
  • 1 teaspoon Vanilla liqueur (Originally just 'Vanilla'. Can substitute with vanilla syrup if liqueur is unavailable.)
  • 1 teaspoon Orange Curaçao (Originally 'Curacoa'.)
  • 1 teaspoon Green Chartreuse (Originally 'Chartreuse'. Green is recommended for color contrast.)
  • 1 teaspoon Brandy (Use a high-proof brandy or cognac to ensure it ignites properly.)

Instructions

  1. 1Fill a Pousse Café glass (or a tall, narrow cordial glass) approximately one-half full with Maraschino liqueur.
  2. 2Carefully add the remaining ingredients in the following order: Raspberry Syrup, Vanilla liqueur, Orange Curaçao, Green Chartreuse, and finally Brandy. Pour each ingredient slowly over the back of a bar spoon or down the side of the glass to prevent the colors from blending. Note: Heavier syrups like raspberry may sink through the Maraschino to the bottom; this is normal physics for this drink.
  3. 3Using a long match or lighter, carefully ignite the Brandy floating on top. Allow it to blaze for a few seconds to warm the oils. Extinguish the flame by placing a saucer or the bottom of another glass over the rim to cut off the oxygen. Serve immediately once extinguished. CAUTION: Be extremely careful when handling flaming alcohol.
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