Friday, January 13, 2017

Savoy Hotel

The Savoy Hotel's cocktail is a pousse cafe, a drink that uses the different viscosity of the liqueurs to stack them in a narrow glass with well defined layers. It didn't really work with my house made creme de cacao, however. The Benedictine was heavier and sank to the bottom. If you do have a creme de cacao that is dark, it should be heaviest, since Benedictine has more alcohol than creme de cacao (except for mine).

The problem with the drink is the look. If you are using dark creme de cacao, it really will look like a brown layer, not easily distinguishable from a brown liquor like brandy. Benedictine will make a slightly green layer between two brown rings, not pretty even it it is well made.
  • 3/4 oz. dark creme de cacao
  • 3/4 oz. Benedictine
  • 3/4 oz. brandy (cognac please)
Pour each liquor over a spoon into a pousse cafe glass, gently layering them in the order that they are listed.

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