Pousse Cafe

Pro tips

• Chill all liqueurs and the glass beforehand; temperature consistency prevents layers from mixing.
• Use a barspoon or teaspoon handle as a pouring aide—rest it against the inside rim at a 45° angle to slow the pour.
• Work in a steady, unhurried rhythm; rushing causes liqueurs to break through lower layers.
• Know the specific gravity order by heart before pouring—hesitation breaks the concentration of your pour.

Equipment

barspoon or teaspoon · liqueur glass or shot glass

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

Pour each ingredient slowly over the back of a barspoon held just above the previous layer, working from heaviest (grenadine) to lightest (brandy). Speed and a steady hand are critical.

What is the correct order to pour a Pousse Café?

Grenadine first, then yellow chartreuse, crème de cassis, white crème de menthe, green chartreuse, and brandy on top—arranged by specific gravity from densest to lightest.

Can you use a different glass for Pousse Café?

A narrow, straight-sided liqueur glass or shot glass works best for layering; wider glasses make maintaining distinct layers harder.

Is Pousse Café meant to be sipped or shot?

It's traditionally sipped slowly to appreciate each liqueur's flavor as the layers blend gradually, though it can be consumed as a shot.