Faivre's Pousse Café
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
54
1/3
small-glass
Bénédictine
Substitution:
Chartreuse
Substitution:
Chartreuse (yellow)
Ingredient: Bénédictine
What it is: LiqueurHerbal liqueur invented by Alexandre Legrand (who later changed his name later to Alexandre Le Grand) in the 19th century and produced in France. The recipe contains 27 plants and spices.
1/3
small-glass
Curaçao
Substitution:
Triple sec
Ingredient: Curaçao
Also Known As: Curaçoa What it is: BittersLiqueur flavored with the dried peels of the laraha citrus fruit, grown on the island of Curaçao. Earlier versions were based on brandy or rum but now use neutral spirits.
1/3
small-glass
Kirschwasser
or brandy
Ingredient: Kirschwasser
Also Known As: Kirsch What it is: BrandyClear, colorless fruit brandy traditionally made from double distillation of morellos, a dark-colored cultivar of the sour cherry. Less sweet than other cherry brandies it is often served cold in a small glass as an apéritif. It's also used in mixed drinks.
2
to 3
drop
Boker's bitters
(Use a Sherry wine glass.)
Ingredient: Boker's bitters
What it is: BittersBrand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.
Attention must be paid to prevent the different colors from running into each other; they should be kept separate.
