Pousse L'Amour

Pro tips

• Chill all ingredients and your glass beforehand to keep layers distinct and prevent premature blending.
• Pour each layer slowly over the back of a bar spoon held just above the previous layer to achieve clean separation.
• Use room-temperature egg yolk for easier floating—cold yolks may sink through lighter layers.
• Taste as you layer if you're uncertain of proportions; the egg yolk should sit visibly on top for the signature presentation.

Substitutions

• Pasteurized egg yolk → Heavy cream or crème de cacao (for food safety; adds silkiness without raw egg)
• Benedictine → Yellow Chartreuse (more herbal and complex, slightly drier)
• Maraschino → Crème de cacao (white or dark; sweeter and less sharp)
• Five Star Brandy → Cognac VSOP or dry sherry (better quality and smoother finish)

Storage & make-ahead

Serve immediately after layering. Do not store; prepare fresh each time.

Equipment

bar spoon (for layering) · jigger or shot glass (for measuring)

Is it safe to use a raw egg yolk in this cocktail?

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.

What order do I layer the ingredients?

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.

Can I make this in advance?

No—this cocktail must be made fresh. The egg yolk will break down if prepared ahead, and the layers will blend together.

What does Pousse L'Amour taste like?

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.

Can I substitute the brandy?

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.