Pousse Café Recipe
A showpiece of six liqueurs and spirits floated in separate coloured bands, from heavy grenadine at the bottom to absinthe on top.
- Category: Popular
- Glass: Flute glass
- ABV: 34%
- Difficulty: Hard
Ingredients
- Grenadine7.5 ml (0.3 oz)
- Crème de cacao (brown)7.5 ml (0.3 oz)
- White crème de menthe7.5 ml (0.3 oz)
- Green Chartreuse7.5 ml (0.3 oz)
- Cognac7.5 ml (0.3 oz)
- Absinthe7.5 ml (0.3 oz)
How to Make It
- Pour the grenadine into a small narrow liqueur glass.
- Layer each remaining ingredient in the listed order, pouring slowly over the back of a bar spoon so the bands stay separate.
- Finish with the absinthe on top.
- Express a lemon twist over the glass and discard it.
Garnish
Lemon twist, expressed and discarded
The Story
A 19th-century French after-dinner custom — the name means "coffee pusher" — that American bartenders of the same era turned into a test of layering skill.
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Alcoholic drink recipes are intended for those aged 18 and over. Please drink responsibly.