Layered cocktails

In the search for showy cocktails to show their patrons, bartenders came up with "piling up” cocktail ingredients into a glass. These cocktails are named pousse cafés, layered drinks, stacked drinks or, in some regions, simply cordials.

To prepare one, you need to be very careful not to break the surface of each layer. Some bartenders use the convex side of a spoon; others cool the liquors before serving while still others use a special tool, similar to a straw, to make the layers.

Most importantly, you need to know which liquor is denser than the other is, so that you can pour each from densest to less into the glass. You have a list below. Although I haven't been able to verify it myself, it may still be a reference.

From denser to less dense

Creme de Cassis
Creme of banana
Creme de Noyeaux
Creme de mint
Creme of cacao
Maraschino liqueur
Coffee liqueur
Cherry liqueur
Parfait amour
Blue curaçao
Blackberry liqueur
Apricot liqueur
Orange curaçao
Curaçao triple sec
Cherry brandy
Peach brandy
Apricot brandy
Blackberry brandy
Ginger brandy
Peppermint schnapps
Peach schnapps
B & B
Grand Marnier

Next, the recipes. You already know the procedure, so I'll skip that part:


1/2 oz. coffee liquor
1/2 oz. Irish cream
1/2 oz. Grand Marnier


1 oz. Grand Marnier
1 oz. coffee liquor
1 oz. Irish cream
1 oz. amaretto
1 oz. vodka

Humphrey Bogart

3/4 oz. coffee liquor
3/4 oz. cadbury
3/4 oz. white tequila

M & M

1 oz. coffee liquor
1 oz. amaretto


1/2 oz. granadine syrup
1/2 oz. green mint liquor
1/2 oz. coffee liquor
1/2 oz. Irish cream
1/2 oz. blue curaçao
1/2 oz. Galliano liquor
1/2 oz. apricot brandy

Knowledge + Food and beverages