Friday, April 15, 2016

Pousse L'Amour

Pousse Cafe are a strange concept for a layered mixed drink that uses liqueurs with different specific gravities. They were very popular between 1830 and 1860, and there was even a Pousse Cafe glass that was in fashion at the time that made layering easier. Pousse Cafe made a brief comeback in the mid nineties, more as a way for bartenders to show off their mixing skills than as a good way to enjoy spirits. I just got a Pousse Cafe glass that really shows the layers of the drink.

The recipe recommends putting egg yolk after maraschino liqueur--and I whipped the yolk rather than leave it whole, because you can't sip whole egg--but it turns out that Benedictine that goes in after the egg is heavier and so they changed places. The last layer is the lightest spirit, in this case Remy Martin 1738 Accord Royal. I'll list the ingredients in the order that works best, not the way the recipe I followed worked. That should prevent the egg yolk from sliding around.
  • 1/2 oz. maraschino liqueur
  • 1/2 oz. Benedictine
  • 1/2 oz. egg yolk (whipped)
  • 1/2 oz. cognac (Remy Martin 1738 Accord Royal used)
Pour the ingredients into a narrow glass in the order given. Carefully pour over the back of a spoon to get a layered effect.

No comments:

Post a Comment

Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at