Pousse L'Amour is a layered French cocktail combining brandy, Benedictine, maraschino liqueur, and raw egg yolk for a silky, herbal digestif. It's traditionally served as an after-dinner drink and known for its elegant presentation and smooth finish.
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 2 oz.
sherry glass, so that each ingredient floats on preceding one.
Serve immediately after layering. Do not store; prepare fresh each time.
bar spoon (for layering) · jigger or shot glass (for measuring)
Raw egg yolks carry salmonella risk. Use pasteurized eggs from the grocery store, or substitute with 1/2 oz heavy cream or crème de cacao for a safer alternative.
Layer in this order: brandy first, then Benedictine, maraschino, and finally the egg yolk on top. Use the back of a bar spoon to pour slowly over each layer.
No—this cocktail must be made fresh. The egg yolk will break down if prepared ahead, and the layers will blend together.
It's herbal and sweet with notes of brandy warmth, balanced by the creamy texture of the egg yolk. Benedictine adds a complex spice note.
Yes, use cognac or VS brandy for a smoother profile, or dry sherry for a drier version—avoid cheap brandy that will overpower the liqueurs.
