Pousse L'Amour

Pro tips

• Pour each ingredient slowly over the back of a bar spoon to maintain distinct layers and prevent mixing.
• Chill the glass lightly before serving to keep layers stable longer.
• Use fresh, high-quality pasteurized egg yolk for food safety and silky texture.
• Serve immediately after layering; the egg yolk will begin to break down into the drink over time.

Substitutions

• Old Mr. Boston California Brandy → Cognac or quality brandy (drier profile recommended)
• Benedictine → Chartreuse (herbal substitute, adjust pour to taste)

Storage & make-ahead

Pousse L'Amour is a cocktail meant to be consumed immediately after preparation and is not suitable for advance preparation or storage.

Equipment

bar spoon · cocktail glass or small cordial glass

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

Use pasteurized eggs or pasteurized egg yolk products to reduce food safety risk, especially for vulnerable groups.

How do you layer a Pousse L'Amour without mixing the ingredients?

Pour each ingredient slowly over the back of a bar spoon in order of density: brandy first, then Benedictine, then Maraschino, finishing with the egg yolk on top.

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

Yes; omit the yolk and serve as a layered digestif, though the traditional recipe includes it for richness and texture.

What type of brandy works best?

Use a dry, quality California brandy or cognac; avoid overly sweet varieties that will muddy the delicate layer balance.