Pousse Café is a classic layered cocktail featuring six equal parts of grenadine, yellow chartreuse, crème yvette, white crème de menthe, green chartreuse, and brandy. Known for its stunning color gradient when properly layered.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Deluxe 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.
(For other Pousse Cafe recipes, see Index on page 206.)
Pousse Café should be consumed immediately after preparation; liqueurs do not require refrigeration.
bar spoon · shot glass or pony glass · jigger (for precise 1/6 oz portions)
Pour in this exact order: grenadine (bottom), yellow chartreuse, crème yvette, white crème de menthe, green chartreuse, and brandy (top). Density and temperature differences allow distinct layers.
Pour each liqueur slowly over the back of a bar spoon held just above the previous layer. A steady hand and room-temperature ingredients help maintain clear separation.
Crème yvette is traditional but difficult to find. Substitute with crème de violette or omit for a simpler five-layer version, though the classic recipe requires all six ingredients.
Traditionally sipped slowly to enjoy the flavor transitions and visual effect as layers mix. Some drink it as a shot, but sipping preserves the intended tasting experience.
Layers remain distinct for 5–10 minutes depending on room temperature and how gently you handle the glass. Drink promptly to enjoy the full visual effect.
