POUSSE CAFE—St. Louis
This visually stunning digestif from 1917 showcases the art of layering with six distinct, colorful bands of cordials and spirits in a single glass. Starting with dense raspberry syrup and rising through sweet maraschino, green vanilla, and herbal liqueurs to a brandy finish, the drink offers a complex evolution of flavors in every sip. It requires a steady hand and a bar spoon to create the perfect separation, making it an elegant and impressive conclusion to a fine meal.
Ingredients
- 1/3 ounce Raspberry syrup (Originally '1/6 glass'. Calculated for a standard 2-ounce Pousse Café glass.)
- 1/3 ounce Maraschino liqueur (Originally '1/6 glass'.)
- 1/3 ounce Vanilla liqueur (green) (Originally '1/6 glass Green Vanilla'. If green vanilla liqueur is unavailable, use clear vanilla liqueur with a drop of green food coloring.)
- 1/3 ounce Orange Curacao (Originally '1/6 glass Curacao'.)
- 1/3 ounce Yellow Chartreuse (Originally '1/6 glass Yellow Chartreuse'.)
- 1/3 ounce Brandy (Originally '1/6 glass Brandy'.)
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Instructions
- 1Place a Pousse Café glass (or a narrow cordial glass) on a stable surface. Pour the Raspberry Syrup directly into the bottom of the glass, being careful not to splash the sides.
- 2Using a bar spoon held upside down against the inside of the glass (just above the previous layer), gently pour the remaining ingredients in the following specific order to maintain distinct layers: Maraschino, Green Vanilla, Curacao, and Yellow Chartreuse. Pour slowly to prevent mixing.
- 3Carefully float the Brandy on top as the final layer using the same spoon technique. Serve immediately without stirring.
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