Pousse-café
From Wikipedia, the free encyclopedia
A pousse-café is a term for a layered drink prepared by gently adding each ingredient from densest to least dense in order to create colored stripes when the drink is viewed from the side. Some bartender guides list a drink containing, from bottom to top, grenadine, yellow chartreuse, and green chartreuse as the original pousse-cafe.
The name literally means "it pushes the coffee" in French. Colloquially, the term is equivalent to a "chaser" for coffee. A digestif, an alcoholic cordial sometimes consumed after a meal to aid digestion, is called a "pousse-café" or coffee-chaser. In France there is no tradition for the type of elaborate recipe that follows.
A more elaborate recipe is:
- 1/2 ounce Grenadine
- 1/2 ounce Yellow Chartreuse
- 1/2 ounce Créme de Cassis
- 1/2 ounce White Creme de Cacao
- 1/2 ounce Green Chartreuse
- 1/2 ounce Brandy
[edit] References
Eric Felten. "Neither Shaken Nor Stirred", Wall Street Journal, September 16, 2006, p. 9.
Tyler, S. and Herbst, R. The Ultimate A-to-Z Bar Guide. New York: Broadway Books, 1998.
