Pousse Layered Liqueur Shot

Pro tips

• Use a bar spoon to control the pour: position it just above the previous layer and pour slowly down the spoon's back to prevent the new layer from sinking.
• Chill all ingredients before layering to reduce density variation and help layers hold longer.
• Pour in exact order by density: grenadine (heaviest) → yellow chartreuse → crème de cassis → white crème de menthe → green chartreuse → brandy (lightest).
• Practice on a test shot first; even slight pouring speed changes can cause layers to mix.

Equipment

bar spoon · shot glass · jigger

Why do the layers separate in a Pousse shot?

Each ingredient has a different specific gravity (density). Layering from heaviest (grenadine) to lightest (brandy) keeps them distinct when poured slowly over the back of a bar spoon.

What's the correct pouring order for a Pousse?

Pour in this order: grenadine, yellow chartreuse, crème de cassis, white crème de menthe, green chartreuse, then brandy. Pour each slowly over a bar spoon to prevent mixing.

Can you make a Pousse ahead of time?

Layers will gradually blend over time, so prepare immediately before serving for the best visual effect. Once mixed, drink promptly.

What type of glass do you use for a Pousse shot?

A standard shot glass (1.5–2 oz) works best. The narrow shape helps maintain layer separation.

Are there substitutes for these specific liqueurs?

Each ingredient is chosen for its specific gravity; substitutions may break the layering effect. This shot requires the exact liqueurs listed.