Pousse L'Amour

Pro tips

• Chill all ingredients and glassware beforehand; the cold helps layers stay distinct and improves texture.
• Pour each spirit slowly over the back of a bar spoon held just above the previous layer to prevent mixing.
• Use fresh, high-quality egg yolk and ensure it floats gently on top without breaking the layer beneath.
• Serve immediately after layering to preserve the visual separation and prevent settling.

Substitutions

• Mr. Boston Five Star Brandy → Cognac or quality French brandy (premium alternative)
• Benedictine → Yellow Chartreuse (similar herbal notes, slightly different flavor profile)

Equipment

bar spoon (for layering) · shot glass or coupe glass

Can you make Pousse L'Amour without raw egg yolk?

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.

How do you layer a Pousse L'Amour properly?

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.

What type of brandy works best for this cocktail?

Cognac or a quality French brandy is traditional. Mr. Boston Five Star Brandy works as written, but premium brandy enhances complexity.

Is Pousse L'Amour served cold or at room temperature?

It is typically served as a pousse (chilled shot or small drink), but serving over ice in a small glass is also acceptable.