Santini's Pousse Cafe is a layered digestif cocktail made with brandy, maraschino liqueur, triple sec, and 17-year-old J. Wray and Nephew rum, known for its striking color stratification and balanced sweetness.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's and Party Guide
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Pour in order given into pousse-cafe glass.
This cocktail is made to order and consumed immediately; do not store layered.
bar spoon · cordial glass or shot glass (2–3 oz) · jigger or measuring spoon
A pousse cafe is a digestif made by carefully layering liqueurs by density. Pour each ingredient slowly over the back of a bar spoon into the glass, starting with the heaviest (densest) liquid first to prevent mixing.
Yes. Use any aged dark rum (15+ years) as a substitute. The specific brand provides complexity, but other quality aged rums will work; flavor profile may shift slightly.
Use a small cordial glass or shot glass (2-3 oz capacity) to showcase the layers clearly and keep proportions correct.
Serve at room temperature or slightly chilled. Do not ice, as it will dilute the carefully layered effect.
