Pousse Cafe

Name: Pousse Cafe Cocktail Recipe
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1/6 Grenadine; 1/6 Yellow Chartreuse; 1/6 Crème de Yvette; 1/6 Old Mr. Boston White Creme de Menthe; 1/6 Green Chartreuse; 1/6 Old Mr. Boston California Brandy

Pousse Cafe is a classic six-layer digestif cocktail featuring grenadine, yellow and green chartreuse, crème de Yvette, crème de menthe, and brandy. Success depends on carefully layering liqueurs by specific gravity for a striking visual effect.

🏷️Equipment: pousse-café glass

Total

5 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide

Ingredients

1/6 Grenadine
1/6 Yellow Chartreuse

1/6 Crème de Yvette

1/6 Old Mr. Boston White Creme de Menthe

1/6 Green Chartreuse

1/6 Old Mr. Boston California Brandy

6 Ingredients

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Instructions

1
Pour carefully, in order given, into Pousse Cafe glass so that each ingredient floats on preceding one.
2
See Index on page 13 for complete list of Pousse Cafe recipes.

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Tips & Notes

Pro tips

Chill the glass thoroughly before layering—warm glassware causes liqueurs to mix and destroys the visual effect.
Pour each liqueur over the rounded back of a bar spoon held just above the previous layer to break the pour and maintain separation.
Work slowly and deliberately; rushing the pour is the most common reason layers blend together.
Serve at room temperature or slightly chilled; do not shake or stir—this is a display cocktail meant to be sipped slowly.

Substitutions

Crème de Yvette → violet liqueur or Parfait Amour (similar density and floral notes)
Green Chartreuse → yellow Chartreuse (though it will alter the color gradient and flavor)
Crème de Menthe → peppermint schnapps (lighter body; may not layer correctly)

Equipment

bar spoon (for layering) · pousse cafe glass or cordial glass · jigger (for precise 1/6 oz measures)

Common Questions

How do you layer a Pousse Cafe without the liqueurs mixing?

Pour each liqueur slowly over the back of a bar spoon in order of density (heaviest first). Chill the glass beforehand and pour each layer at a slight angle to minimize turbulence.