Pousse Cafe is a six-layer cocktail built on density differences between liqueurs, creating a striking visual effect when poured correctly. The classic drink combines grenadine, yellow and green chartreuse, crème de Yvette, crème de menthe, and brandy.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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Pour carefully, in order given, into Pousse Cafe glass so that each ingredient floats on preceding one.
See Index on page 144 for complete list of Pousse Cafe recipes.
bar spoon · pousse cafe glass or cordial glass · jigger
Pour in this order: grenadine (bottom), yellow chartreuse, crème de Yvette, crème de menthe, green chartreuse, and brandy (top). Each layer floats on the previous due to varying alcohol and sugar content.
Pour each layer slowly over the back of a bar spoon held just above the previous layer. The spoon breaks the pour and prevents turbulence that causes mixing.
Substitutions are difficult because the drink relies on precise density differences. Swapping liqueurs risks ruining the layers. Stick to the original recipe for best results.
It is traditionally sipped slowly to appreciate the distinct flavors of each layer as they combine on the palate. Some drink it as a shot, but sipping allows better flavor distinction.
A pousse cafe glass (small cordial glass, typically 1-2 oz) is traditional, though any small cordial or shot glass works.
