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Post Cafe

Hugo Birger: The Scandinavian Artists’ Lunch at Café Ledoyen, Paris: Varnishing Day 1886
Hugo Birger: The Scandinavian Artists’ Lunch at Café Ledoyen, Paris: Varnishing Day 1886

This combination of Latin and French words, signifying, literally, after coffee, is applied to certain combinations of cordials, liqueurs and spirits, in very small quantities, usually partaken of after dinner, and sometimes after breakfast. The recipes for these are neither many nor various. We subjoin a few below.

140

  • Fill wine glass one third part each with
  • Cognac
  • Kerschwasser
  • Curaçao
  • Use small piece of ice

141

  • Fill wine glass one third part each with
  • Cognac
  • Maraschino
  • Curaçao
  • Use small piece of ice

142

  • Fill wine glass
  • One fifth part with Maraschino
  • Two-fifths Curaçao
  • Two-fifths Kerschwasser
  • Use small piece of ice

143

  • Fill a small wine glass
  • Half with Maraschino
  • One-fourth with Chartreuse
  • One-fourth Brandy
  • Use small piece of ice
Haney’s Steward & Barkeeper’s Manual: A Complete and Practical Guide by Jesse Haney, 1869

There are many other recipes in the Lost Cocktails eBook along with vintage bartending techniques. Check out the Lost Cocktails eBook on Amazon

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Brandy Scaffa

Cherry time, 1906, by Salvatore Postiglione

(Use a sherry glass.)

  • One-quarter glass of raspberry syrup
  • One-quarter glass of Maraschino
  • One-quarter glass of Chartreuse (green)
  • Top it off with Brandy
  • Serve

This drink must be properly prepared to prevent the different colors from running into each other, but must each have a separate appearance.

Harry Johnson’s New and Improved Bartender’s Manual, 1882

Note from Lost Cocktails:

Chartreuse Verte (Shameless affiliate link) – Created in 1764 as a lighter alternative to elixir vegetal. The details of the original recipes’ 130 ingredients are still a well-kept secret. Chartreuse Verte is aged 2-3 years in oak casks before being thinned down to an average strength of 55% ABV before it is bottled.

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Ambassador Bayard

Caricature of The Hon TF Bayard, as depicted in Vanity Fair in 1894 while ambassador to Britain
Caricature of The Hon TF Bayard, as depicted in Vanity Fair in 1894 while ambassador to Britain

  • Large glass full fine ice
  • One-fifth Cognac brandy
  • One-fifth Benedictine
  • One-fifth Curaçao
  • One-fifth Chartreuse
  • One-fifth Maraschino
  • Shake well
  • Strain into fancy glass
  • One drop angostura on top
  • Serve with cherry
Mixology; The Art of Preparing All Kinds of Drinks “An All Right Book.” by Joseph L. Haywood, Mixologist, 1898

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Corpse Reviver

Rising of a corpse galvanized by a primitive galvanic battery. 1836
Rising of a corpse galvanized by a primitive galvanic battery. 1836

  • Take a long, thin liqueur glass, which
  • Fill with equal portions of
  • Noyeau,
  • Maraschino, and
  • Yellow chartreuse respectively
  • Taking care not to mix the ingredients, and
  • Take off at one draught
American and Other Iced Drinks mainly by Charlie Paul, 1902
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Golden Slipper

  • Fill a wine-glass one-third full of yellow chartreuse
  • Add the yolk of a small egg, then
  • Fill the glass with Danziger Goldwasser
  • Be careful not to break the yolk of the egg, and
  • Keep the cordials separate
Modern American Drinks by George J. Kappeler, 1900
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Flip Flap

(Leo’s specialties)

  • Fill up a sherry wine glass two-thirds full of Maraschino, yellow Chartreuse, Kummel in equal proportions, and
  • One dash of Kirschenwasser
  • Having done this, add the white of an egg with
  • A little sugar
  • Shake or swizzle well in a tumbler and
  • Serve in a thin glass
American & Other Drinks by Leo Engel, 1878
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Alaska Cocktail

Cartoon satirizing the Alaska purchase of 1867. Secretary of State William Seward rubs cooling salve (Alaska) on the feverish (and embattled) president, Andrew Johnson. In the background, "the advantages" are dominion over the Eskimos, and in the poster, Uncle Sam is chased by polar bears.
Cartoon satirizing the Alaska purchase of 1867. Secretary of State William Seward rubs cooling salve (Alaska) on the feverish (and embattled) president, Andrew Johnson. In the background, “the advantages” are dominion over the Eskimos, and in the poster, Uncle Sam is chased by polar bears.

  • 1 Dash Orange Bitters
  • 1/3 Jigger Yellow Chartreuse
  • 2/3 Jigger Tom Gin
  • Shake
Straub’s Manual of Mixed Drinks by Jacques Straub, 1913
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Reviver

1890 Puck magazine cartoon. A woman labeled "South American Trade" is shown fainted in a chair. U.S. Secretary of State James G. Blaine tries to revive her with a bellows labeled "WIND". Puck tugs at his coattail and holds up a bottle labeled "FREE TRADE ELIXIR". Caption: SURE CURE
1890 Puck magazine cartoon. A woman labeled “South American Trade” is shown fainted in a chair. U.S. Secretary of State James G. Blaine tries to revive her with a bellows labeled “WIND”. Puck tugs at his coattail and holds up a bottle labeled “FREE TRADE ELIXIR”. Caption: SURE CURE

  • A sherry-glass one-third full maraschino
  • One-third noyau, and
  • One-third yellow chartreuse
Modern American Drinks by George J. Kappeler, 1900
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Niagara Club Spray Cocktail

Niagara Falls, 1912
Niagara Falls, 1912

As served at The Niagara Club, Niagara Falls, N.Y.

  • One-fourth Italian Vermouth
  • One-fourth French Vermouth
  • Two-fourths Gordon Dry Gin
  • Two dashes Orange Bitters
  • Two dashes Yellow Chartreuse
  • Stir well
  • Use Champagne glass, fill with Carbonic.
  • One lump of ice
  • Slice orange
  • Serve
Beverages de Luxe, Edited by Geo. R. Washburn and Stanley Bronner, 1914
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Gibson Girl

"Gibson Girls"
“Gibson Girls” (engraving after original drawing, titled Picturesque America, Anywhere Along the Coast) in beach attire (cropped image), illustration by Charles Dana Gibson, circa 1900 (original drawing dated 1898)

Use a pousse cafe glass.

  • 1-5 glass of creme de anisette
  • 1-5 glass of parfait d’amour
  • 1-5 glass of creme yvette
  • 1-5 glass of chartreuse (yellow)
  • Top off with whipped cream.

As modern and attractive as the Gibson pictures and as palatable as it is handsome, and for a smooth concoction is the accepted friend of the many resorts, both island and on the coast; and no matter where the elite may be, they will call for their prime favorite, the Gibson Girl.

Daly’s Bartenders’ Encyclopedia by Tim Daly, 1903