French Pousse Cafe

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.35) — 1888

1. Layer the maraschino, raspberry syrup, vanilla, curacoa, Chartreuse, and brandy carefully in a sherry wine-glass.
2. Use a small wine-glass to pour each portion separately so the layers remain distinct, and serve without mixing.

Summary

A codified six-layer after-dinner serve preserving the visual liqueur architecture of the pousse-cafe tradition.

This matters because it shows layered after-dinner service still treated as a precise technical composition rather than a casual novelty.

The separate small-glass pour for each layer is the defining service detail.

Compared with American Pousse Cafe, this is more elaborate and more explicitly color-architectural.

The Complete Buffet Guide by V. B. Lewis (1903, p.52) — V. B. Lewis 1903

1. Layer the maraschino, raspberry syrup, vanilla, Curacoa, Chartreuse, and brandy carefully, using a small wine-glass to pour each portion separately.
2. Serve without mixing.

Nose

Berry, orange, vanilla, and alpine herbs combine into a sweet perfumed nose.

Palate

Lewis preserves the pousse-cafe not merely as a novelty but as a codified layered liqueur composition, with colour separation treated as part of the recipe itself.

Finish

The finish is sweet, herbal, and liqueur-rich.

Summary

A six-layer liqueur composition from the elaborate visual branch of after-dinner service.

The Up-to-Date Bartender's Guide by Harry Montague (1913, p.32)

1. Pour the maraschino, raspberry syrup, chartreuse, curacoa, vanilla, and brandy into a small wine glass from a smaller glass, keeping the layers separate.
2. Use care not to mix the ingredients and serve.

Source explicitly emphasizes layering from a smaller glass.