Pousse L'Amour

Pro tips

• Chill your glass before layering to keep spirits separated and prevent premature mixing.
• Pour each spirit over the back of a bar spoon held just above the previous layer for clean stratification.
• Use room-temperature or slightly chilled egg yolk for easiest floating and best visual presentation.
• Serve immediately after layering; lingering will cause layers to merge and dilute from condensation.

Substitutions

• Yellow Chartreuse → Benedictine (similar herbal profile, slightly drier)
• Drambuie → Benedictine (sweeter, honey-forward alternative)

Equipment

bar spoon · shot glass or small cocktail glass · jigger (1/3 oz measures)

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

Use fresh, pasteurized eggs from a reputable source. If concerned, pasteurized eggs are a safe alternative.

How do you layer Pousse L'Amour correctly?

Pour brandy first, then carefully float Benedictine over the back of a bar spoon, and crown with Maraschino. The egg yolk sits on top as the final layer.

Can you make this as a shot or full-sized drink?

Pousse L'Amour is traditionally a small layered shot using 1/3 oz of each spirit. It's not typically scaled up to a full cocktail.

What spirits can substitute for Benedictine?

Chartreuse (yellow) or Drambuie offer similar herbal sweetness, though the traditional flavor profile shifts slightly.

Do you drink Pousse L'Amour all at once?

Yes, it's consumed as a single shot, often in one sip to experience all layers together.