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.
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 13 for complete list of Pousse Cafe recipes.
bar spoon (for layering) · pousse cafe glass or cordial glass · jigger (for precise 1/6 oz measures)
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.
From bottom to top: grenadine, yellow chartreuse, crème de Yvette, crème de menthe, green chartreuse, then brandy on top.
Yes, but layering depends on each liqueur's specific gravity. Substitutions will alter the visual effect and flavor balance significantly.
A pousse cafe glass or small cordial glass (1.5-2 oz) shows off the layers. A shot glass or small wine glass works in a pinch.
