Pousse L'Amour

Pro tips

• Pour each spirit slowly over the back of a bar spoon tilted at 45° to maintain clean layer separation; rushing causes muddying.
• Chill the glass first to slow ingredient mixing and help layers set.
• Float the egg yolk by pouring it gently over the back of the spoon as the final crown—it should sit atop without breaking.
• Serve immediately after assembly; layered drinks begin to blend within minutes as temperature equalizes.

Substitutions

• Benedictine → Chartreuse (note: changes flavor profile and density; may affect layering)
• Old Mr. Boston Five Star Brandy → Cognac or other brandy (note: use same proof and quality for consistent layering)

Equipment

bar spoon · pousse café glass or cordial glass

What is a pousse café?

A pousse café is a layered cocktail where ingredients of different densities are carefully poured to create distinct color bands, typically served as an after-dinner drink.

How do you layer a Pousse L'Amour?

Pour ingredients slowly over the back of a bar spoon in order of density: Benedictine first, then Maraschino, then brandy. Float the egg yolk carefully on top.

Is it safe to drink raw egg yolk in this cocktail?

Use only fresh, high-quality eggs from a reliable source. Those with compromised immune systems, young children, or pregnant individuals should avoid raw eggs.

Can I skip the egg yolk?

Yes, omitting the egg yolk will change the texture and flavor profile but allows you to enjoy the layered liqueur base as a traditional pousse café.

What glasses should I use?

Serve in a small pousse café glass, cordial glass, or shot glass; the narrow shape helps maintain distinct layers.