The Art of Layering Drinks
It’s Easier Than it Looks to Create a Pousse Cafe
It's hard to imagine a more impressive presentation than the layered drinks known as pousse cafe, creating cocktails that are part art and part science.
The science part first. A layered, or floated drink is possible because of one simple fact – different liquids have different densities, and because of this, some liquids are heavier than others. A pousse cafe takes advantage of this by using heavier liqueurs on the bottom, and using progressively lighter liquids as the layers are built, to create a colorful striped effect.
Science Plus Simple Tools = Great Layered Drinks
The tools are simple: a spoon, a pousse cafe glass, and a steady hand, and even the pousse cafe glass can be substituted if necessary. In fact, it may be necessary, since the pousse cafe hasn’t been a bar staple for many years and the glasses are not common.
A pousse cafe glass looks a great deal like an over-sized pony glass, but with a flare to the top. It’s stemmed, and holds about six ounces. Almost any narrow glass can be substituted, however, or even a shot glass when making two or three layers.
The art comes in actually building the layers. After pouring in the first layer, insert the bowl of the spoon into the glass as far as it will go without being in the liquid, with the rounded side of the spoon facing up. Adjust the tip of the spoon so that it’s very near, or even touching the side of the glass. Very gently pour the next layer over the bowl of the spoon, so that it floats on top of the previous layer. The trick is to pour in a steady but very slow stream to prevent the layers from mixing.
Most recipes will list the ingredients in order from heaviest to lightest, eliminating the guesswork, but sometimes experimentation is part of the fun. In general, it’s a good guess that the sweeter the liqueur, the heavier it will be, or use a density chart to decide the layering order. If brandy or cream are used, they’ll always be the final layers, since brandy is extremely dry, and cream floats on top of most spirits.
Liqueur Density Chart
- Grenadine- 1.18
- Creme de Cassis- 1.18
- Anisette- 1.175
- Crème de Almond- 1.16
- Crème de Noyaux- 1.165
- Crème de Banana- 1.14
- Crème de Cacao- 1.14
- White Crème de Cacao- 1.14
- Coffee Liquor- 1.13
- Parfrait d'Amour- 1.13
- Cherry liqueur- 1.12
- Green Crème de Menthe- 1.12
- Strawberry liqueur- 1.12
- White Crème de Menthe- 1.12
- Blue Curacao- 1.11
- Galliano- 1.11
- Amaretto- 1.1
- Blackberry Liquor- 1.1
- Apricot Liquor- 1.09
- Tia Maria- 1.09
- Triple Sec- 1.09
- Amaretto di Saranno- 1.08
- Drambuie- 1.08
- Frangelico- 1.08
- Orange Curacao- 1.08
- Benedictine D.O.M.- 1.07
- Campari- 1.06
- Apricot brandy- 1.06
- Blackberry brandy- 1.06
- Cherry brandy- 1.06
- Peach brandy- 1.06
- Yellow Chartreuse- 1.06
- Midori Melon Liquor- 1.05
- Rock and Rye- 1.05
- Benedictine- 1.04
- Brandy- 1.04
- Cherry Liquor- 1.04
- Cointreau- 1.04
- Kummel- 1.04
- Peach liqueur- 1.04
- Peppermint schnapps- 1.04
- Sloe gin- 1.04
- Green Chartreuse- 1.01
- Water- 1
- Tuaca- 0.98
- Southern Comfort- 0.97
Try some easy layered shots!
