Savoy Hotel Pousse Cafe

Pro tips

• Chill all ingredients and the glass before layering to slow diffusion between layers and keep them distinct longer
• Pour each ingredient down the back of a bar spoon held just above the previous layer's surface; do not pour directly into the glass
• Use equal parts (1/3 each) by volume or weight—uneven ratios make layering harder and ruin the visual effect

Equipment

bar spoon with long handle · pousse cafe glass or cordial glass · jigger for measuring 1/3-ounce portions

How do you layer a pousse cafe without the ingredients mixing?

Pour each ingredient slowly over the back of a bar spoon, starting with the heaviest (densest) liquid first. The spoon's bowl breaks the fall and allows lighter liqueurs to float on top.

What's the correct order to layer crème de cacao, Benedictine, and apricot nectar?

Pour in order of density: crème de cacao first (heaviest), then Benedictine, then apricot nectar (lightest) on top.

What glassware is best for a pousse cafe?

A tall, narrow glass (typically a pousse cafe glass or cordial glass) works best because it provides vertical space for distinct layers without wide surface area that promotes mixing.

Can you batch or make this ahead?

No—pousse cafes must be layered fresh to order. The layers separate if allowed to sit, and re-layering defeats the purpose.