There ’s hardly a cocktail that looks more attractive than a pousse café , a strikingly layer drink meant to be served alongside coffee and sip layer by level . The Gallic full term translates to “ coffee bean pusher , ” and though it looks simple enough , it takes accomplishment to get it right .
The trick to making a pousse café is knowing the accurate society in which to layer the liquids so they rest distinct . The stand of the drink should be the heavy liquid — the one with the mellow sugar subject matter . Then , continue to layer accordingly , going from laboured to lightest — commonly ending with a straight spirit .
TheB-52 shot — a layer gibe of Kahlua , Baileys and Grand Marnier — is one of the few surviving pousse cafés , along with the Duck Fart , a shot that ’s nearly monovular to the B-52 , but is crest off with a layer of whisky rather than Grand Marnier . Though both the B-52 and the Duck Fart are mean to be bewilder back quickly instead of sip , the process of making them is the same as it would be for any pousse café . Here , step - by - step instructions for layer a drink .
Matthew Kelly/Supercall
Step One
bug out with the heaviest liquidness in the beverage — or the liquid with the most lolly subject matter — pour the first layer into the glass .
Step Two
To add up a second layer , set a spoon upside down within of your glass — nigh , but not touching the first level of alcohol — and very slowly stream the second liquid state over the spoonful . Be very measured ; if you pullulate too quickly , the layers will become dirty together .
Step Three
Repeat step two for each subsequent layer , get sure to layer progressively lighter and lighter liquids on top of each other . In other words , go from the liquid with the highest sugar content to the liquid with this low-spirited sugar content .
Matthew Kelly/Supercall
Matthew Kelly/Supercall
Matthew Kelly/Supercall
Matthew Kelly/Supercall
