Pousse L'Amour

Pro tips

• Use a bar spoon to gently float the egg yolk on top—pour it slowly over the curved back of the spoon to prevent breaking the yolk.
• Chill all ingredients before layering to help maintain layer separation and improve texture.
• The density order matters: brandy (heaviest) → Benedictine → maraschino → egg yolk (lightest). Pour slowly and in correct sequence.
• Drink immediately or within a few minutes—the egg yolk will gradually sink as temperatures equalize.

Substitutions

• Brandy → Cognac (richer, more refined alternative)
• Maraschino → Luxardo maraschino liqueur (higher quality, less cloying)
• Benedictine → Chartreuse (herbal substitute, changes flavor profile significantly)

Storage & make-ahead

Best served immediately. Do not store; prepare fresh for each serving.

Equipment

bar spoon · cordial or pony glass · jigger (for measuring)

Is it safe to use raw egg yolk in cocktails?

Yes, if using fresh, high-quality eggs from a reliable source. Use pasteurized eggs if you're concerned about food safety.

How do you layer a Pousse L'Amour properly?

Pour ingredients in order of density: brandy first, then Benedictine, maraschino, and gently float the egg yolk on top using the back of a bar spoon.

What does Pousse L'Amour taste like?

Sweet and herbal with notes of cherry, anise, and brandy warmth. The egg yolk adds a creamy, rich texture when sipped.

Can you make this without egg yolk?

Yes, but you lose the signature silky texture and visual appeal. It becomes a standard layered cordial drink.

What's the best glassware for this drink?

A small cordial or pony glass (1.5-2 oz) showcases the layers and fits the traditional serving size.