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Pousse Cafe Recipes

Experiment With More Elaborate Layered Drinks

Sep 24, 2007

Once the technique of layering is mastered, it's simple to create impressively fancy cocktails like these.

Just remember the basic techniques: Most recipes layer the ingredients in the order they should be layered, pouring in the wrong order may cause the liqueurs to mix rather than float. If available, use a pousse cafe glass or a cordial glass. Pour with a steady hand over the back of the spoon, and don’t rush the pour.

Traditional Pousse Cafe

¼ ounce grenadine
¼ ounce dark creme de cacao
¼ ounce maraschino liqueur
¼ ounce orange curacao
¼ ounce green creme de menthe
¼ ounce parfait amour (an orange curacao-based liqueur flavored with violets and spices)
½ ounce Cognac

Pour each liqueur in the order listed, beginning with the grenadine.

(Recipe taken from Jerry Thomas’s 1862 “How to Mix Drinks,” this version is credited to a New Orleans saloon owner named Joseph Santina.)

St. Moritz Pousse Cafe

¼ ounce raspberry syrup
¼ ounce anisette
¼ ounce Parfait Amour
¼ ounce yellow chartreuse
¼ ounce green chartreuse
¼ ounce curacao
¼ ounce cognac

Layer in the order given, starting with the raspberry syrup.

Angel’s Kiss

¼ ounce creme de cacao
¼ ounce sloe gin
¼ ounce brandy
¼ ounce light cream

Layer in the order given, starting with the creme de cacao.

AstroPop

¼ ounce grenadine
¼ ounce creme de banana
¼ ounce melon liqueur
¼ ounce vodka
¼ ounce high proof rum

Layer in the order given, starting with the grenadine. This can be served as a flaming drink – allow the flames to go out before drinking!

A la Francaise

½ ounce green chartreuse
½ ounce maraschino liqueur
½ ounce cherry brandy
½ ounce Kummel caraway liqueur

Layer in the order given, starting with the chartreuse.

Pousse Cafe Parisian

¾ ounce curacao
¾ ounce cherry brandy
¾ ounce cognac
¾ ounce green chartreuse

Layer in the order given, starting with the curacao. Note: This drink can be difficult to layer, because the chartreuse is heavier than the cognac and brandy and will tend to settle.

Pousse Cafe Standish

½ ounce grenadine syrup
½ ounce white creme de menthe
½ ounce Galliano
½ ounce Kummel caraway liqueur
½ ounce brandy

Layer in the order given, starting with the grenadine.

Melon Pousse Cafe

1 part creme de almond
1 part white creme de cacao
1 part melon liqueur

Layer in the order given, starting with the creme de almond.

Nuclear Rainbow

½ ounce grenadine
½ ounce amaretto
½ ounce Jagermeister
½ ounce Midori
½ ounce Rumplemintz
½ ounce whiskey
½ ounce high proof rum

Layer in the order given, starting with the grenadine. Note: A champagne flute can be awkward to work with because of the height, making the initial layers difficult, but the larger layers of this drink may be easier to accommodate in the flute.

Red, White & Blue (also called the American Flag)

1/3 ounce grenadine
1/3 ounce peach schnapps
1/3 ounce blue curacao

Layer in a shot glass in the order given, starting with the grenadine.

Simpler 2-3 layered drinks can be found here.

The copyright of the article Pousse Cafe Recipes in Cocktails is owned by Angie Rayfield. Permission to republish Pousse Cafe Recipes in print or online must be granted by the author in writing.