Pousse L'Amour

Pro tips

• Layer liqueurs carefully by density (heaviest first) using a bar spoon to prevent mixing and maintain distinct layers.
• Use the freshest eggs available and source from a trusted supplier; this is essential when consuming raw egg.
• Chill a coupe or small cocktail glass before building to keep the drink cold and layers defined.
• Pour the egg yolk slowly over the back of a bar spoon to float it gently on top without breaking the yolk.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or other quality brandy (no quality loss)
• Benedictine → Chartreuse (changes flavor profile to more herbaceous)
• Egg yolk → omitted entirely (loses creamy texture but still drinkable)

Storage & make-ahead

Not applicable; serve immediately after preparation.

Equipment

bar spoon · coupe or small cocktail glass · jigger

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

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.

What does Pousse L'Amour taste like?

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.

How do you layer this cocktail properly?

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.

Can you make this drink without the egg yolk?

Yes, omit the yolk for a standard liqueur combination, though you'll lose the signature silky texture and richness that defines the drink.