The Penguin Cafe Orchestra Mini Album

Thursday, July 24th, 2008

The Penguin Cafe Orchestra Mini Album is a short album by Penguin Cafe Orchestra consisting of six pieces, two derived from previous released recordings (”The Penguin Cafe Single” and “Air a Danser”), two that were recorded from a live performance in Tokyo (”Numbers 1-4″ and “Salty Bean Fumble”), and two previously unreleased pieces which had not appeared elsewhere (”The Toy” and “Piano Music”). The two live pieces were recorded by NHK Radio at the Kain Hoken Hall on June 10 1982. “Piano Music” is a solo piece recorded by Simon Jeffes in Tokyo on July 7 1982, and “The Toy” was recorded in 1983. The cover painting was by Emily Young.


Track listing

  1. “The Penguin Cafe Single”
  2. “Air a Danser”
  3. “The Toy”
  4. “Numbers 1-4″
  5. “Salty Bean Fumble”
  6. “Piano Music”

Pousse cafe

Sunday, December 9th, 2007

A pousse cafe is a slightly more specific term for a layered drink. Like others of its kind, it is prepared by gently adding each ingredient from densest to least dense in order to create the appearance of colored stripes when the drink is viewed from the side. Some bartender guides list a pousse-cafe containing, from bottom to top, grenadine, yellow chartreuse, and green chartreuse as the original layered drink to receive the name “pousse-cafe”.

A more elaborate recipe indicates:

  • 1/2 ounce Grenadine
  • 1/2 ounce Yellow Chartreuse
  • 1/2 ounce Créme de Cassis
  • 1/2 ounce White Creme de Cacao
  • 1/2 ounce Green Chartreuse
  • 1/2 ounce Brandy


External links

  • “Art of the Drink: Sunset Pousse-Café” - A video tutorial on how to make a layered and flamed pousse-café. (Hosted at AOTDBlog.com)


References

DrinkStreet Pousse Cafe recipe

Tyler, S. and Herbst, R. The Ultimate A-to-Z Bar Guide. New York: Broadway Books, 1998.

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Café au lait

Tuesday, December 4th, 2007

Café au lait, (fr. -literally “coffee with milk”), is a French coffee drink.

In Europe, “Café au lait” stems from the same continental tradition as “Caffè Latte” in Italy, “Café con leche” in Spain and “Café com leite” in Portugal, simply “coffee with milk”. At home prepared from dark coffee and heated milk; in cafés prepared on espresso machines from espresso and steamed milk ever since these machines became available in the 1940’s.

In many American coffeehouses, a café au lait is simply a latte with strong drip brewed or French pressed coffee substituted for espresso, though a French roast or similarly dark coffee may be the base of the beverage. In the US they thus serve both caffè latte and café au lait as two different coffee beverages, and define them as such while this is not so in Europe, except in the German variation of the drink, Milchkaffee (”milk coffee”) which in Germany is served side by side with the espresso-based caffè latte (which in addition is sometimes called café au lait to add to the confusion).

In addition, the term “misto” (literally, “mixed”) is often used to refer to a café au lait, most notably by Starbucks.

In medicine, “cafe au lait spots” are the discolored birthmark-like spots on a patient’s skin that may be indicative of neurofibromatosis or other conditions.


New Orleans style

Café au lait in New Orleans has been popularized, at least in part, by Café du Monde. There it is made with whole milk and chicory, giving it a characteristically strong, bitter taste. Inclusion of roasted chicory root as an extender in coffee became common in colonial Louisiana, and eventually was incorporated in its local variant of the French-style coffee drink. Particularly at Café du Monde, the bitterness of the chicory in the beverage offsets the sweetness of a common accompaniment — powdered sugar-covered beignets.

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