Pousse L'Amour is a sophisticated layered cocktail featuring Benedictine, brandy, maraschino liqueur, and a raw egg yolk that creates a creamy, luxurious texture. It's a traditional after-dinner drink prized for its silky mouthfeel and balanced sweetness.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide
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Pour carefully, in order given, into 2 oz.
Sherry glass, so that each ingredient floats on preceding one.
Not applicable; serve immediately after preparation.
bar spoon · coupe or small cocktail glass · jigger
Use only fresh, high-quality eggs from a reliable source. Those with compromised immune systems, pregnant individuals, or young children should avoid raw eggs. Some prefer pasteurized eggs for added safety.
It's smooth and sweet with herbal notes from Benedictine, subtle fruit from maraschino, warmth from brandy, and a rich, creamy finish from the egg yolk.
Pour liqueurs in order of density: brandy first, then Benedictine, then maraschino. Carefully float the egg yolk on top by pouring it slowly over the back of a bar spoon.
Yes, omit the yolk for a standard liqueur combination, though you'll lose the signature silky texture and richness that defines the drink.
