Pousse L'Amour is a classic layered cocktail combining brandy, Benedictine, maraschino liqueur, and raw egg yolk into a silky, elegant drink with dessert-like sweetness and complex herbal notes.
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Pour carefully, in order given, into 2 oz.
sherry glass, so that each ingredient floats on preceding one.
bar spoon (for layering) · shot glass or coupe glass
Raw egg yolk is essential to the drink's signature creamy texture and taste. Pasteurized egg yolks are a safer substitute if you have food safety concerns.
Pour brandy first, then carefully layer Benedictine and maraschino using the back of a bar spoon to slow the pour. Float the egg yolk on top as the final layer.
Cognac or a quality French brandy is traditional. Mr. Boston Five Star Brandy works as written, but premium brandy enhances complexity.
It is typically served as a pousse (chilled shot or small drink), but serving over ice in a small glass is also acceptable.
