1.20) Pousse Café Rather un-popular in this ‘sophisticated’ drinking age, however the layered cocktail has been around for a long time, certainly before the 1920’s, and probably as long as people have been combining ingredients to drink. It simply requires a steady hand and the knowledge of which ingredient is heavier than the other, with the ‘heavier’ liquids sitting on the bottom, with lighter ingredients floating on top, with a crisp division. As discussed earlier in the book ‘outcome 2, section 2.8’, use a bar spoon and the air intake of the speed pourer to control the flow of the liquid being poured, and to soften its landing onto the surface of the liquid below it. A ‘Pousse Café’ can have as few as two layers up to seven or more for the more adventurous. Not every layer has to be alcoholic, as cordials, syrups and cream can also be used, if sparingly. A tall narrow glass is usually used to make the most of the different bands of colour, such as a tall ‘rocket’ shot glass or champagne flute. Choose a glass that suits the volume of the drink you are creating. Examples…(in the order the ingredients must be added to the glass)
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B52
Kahlua Baileys Grand Marnier
French Tricolor Grenadine Marachino Crème de Violet
Jersey Lily
Green Chartreuse Cognac Angostura Bitters