.33 oz Hiram Walker crème de menthe (dyed green)
.33 oz Raspberry syrup
.33 oz Luxardo Maraschino
.33 oz Copper & Kings Brandy
.33 oz Chartreuse Yellow
.33 oz Pierre Ferrand Dry Curaçao (dyed brown)
Combine ingredients in shaker with ice, shake 20 seconds, strain into cocktail glass (or pousse café glass if you like), serve. — This interesting and somewhat sweet, if not beautiful, concoction seems like a jest, but likely has a very practical origin as a way to use a botched Pousse Café, e.g., when poured incautiously, sequenced incorrectly, or accidentally disturbed. Into the shaker it would go, given a new name and so the ingredients salvaged (it may have been offered at a discounted rate or even on the house, in which case, at least the ingredients did not go to waste). If this indeed is the case, and as the recipe suggests, the drink produced will be only a little larger than a Pousse Café due to dilution while shaking; thus a smaller glass may be preferred. Otherwise, if one actually sets out to make a Pueblo, the ingredients might well be enlarged to a 1/3 oz each.
We find this recipe in Straub, and then JM 1916, under the name “Peblo,” and in the Old Waldorf Bar Days (1931) as “Peplo.”
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