Pousse-café
StylePronounced poos ka-FAY
A pousse-café is a drink of three or more layered liqueurs and spirits, sipped after dinner.
- Meaning
- French for 'coffee chaser', also translated 'push coffee'
- Layers
- Densest (most sugar) at the bottom, strongest spirit on top
- Formula
- 3 or more equal layers of liqueurs and spirits, poured from most sugar to least over the back of a bar spoon
What pousse-café means
Density decides the look of a pousse-café, not mixing. You pour three or more equal layers one on top of another, so each liqueur or spirit keeps its own band. Examples include the B-52, the Slippery Nipple and the Baby Guinness, and the drink is usually an after-dinner order.
The French name means 'coffee chaser', also translated as 'push coffee'. The drink was an after-dinner glass taken with or after coffee, so the name tells you when it was served. Say it poos ka-FAY, with the stress on the last syllable.
A lot of home bartenders assume the layers sort themselves by color. They sort by density instead. Liquids with more sugar and less alcohol sink, and high-proof spirits float on top. Two liqueurs with similar density will blur together, so check the sugar content on each label before you pour.
How to make a pousse-café
Pour each liqueur over the back of a bar spoon, starting with the one that has the most sugar.
- 1.Choose three or more liqueurs and spirits, and measure equal amounts of each.
- 2.Pour the sugariest one first, such as grenadine or crème de cacao, and the strongest, driest spirit last.
- 3.Hold a bar spoon upside down against the inside of the glass, just above the last layer.
- 4.Pour each layer slowly over the back of the spoon, using the layering method.
- 5.Use a narrow glass, which makes thicker, cleaner bands.
Pousse-café compared
Examples
- B-52
- Slippery Nipple
- Baby Guinness
- Irish Flag
- Angel's Kiss
Related terms
Ingredients
Put it to use in your next drink
Garçon explains every step as you make the drink.