Pousse Cafe
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 215. The excerpt below is the record exactly as published.
POUSSE CAFE Composed in liquor glass, 4 liquors not to be mixed- Ceram of mint, fine champagne brandy, chartreuse and cream of cacao
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