The Complete Buffet Guide by V. B. Lewis (1903, p.51) — V. B. Lewis 1903
| 0.33 glass | Benedictine — Benedictine or Chartreuse | base |
| 0.33 glass | curacao — Curacoa | modifier |
| 0.33 glass | Kirschwasser | modifier |
- Layer the Benedictine or Chartreuse, Curacoa, and Kirschwasser carefully in a sherry wine-glass.
- Keep the colours separate and serve without mixing.
- Nose
- Cherry spirit and orange liqueur rise first, backed by herbal sweetness.
- Palate
- This is a compact three-part pousse-cafe that shows the style becoming more codified and less sprawling than some earlier theatrical examples.
- Finish
- The finish is sweet, cherry-led, and herbal.
- Summary
- A codified three-layer pousse-cafe from the more disciplined after-dinner branch.