These are sweet, striped drinks made from
a series of liqueurs poured in succession so that they float upon
each other. The glass used should be a Pousse Cafe glass (pictured
above) or in a pony glass. Follow the instructions carefully to get
the full layering affect. The gravity of liqueurs are listed after
the recipes to allow for layering thousands of drink combinations.
Layer in order given: first ingredient listed is poured first, second
ingredient poured second and so forth.
ABC Pousse Cafe: 1/2 oz. Amaretto Almond Liqueur,
1/2 oz. Bailey's Irish Cream, 1/2 oz. Cointreau. Layer in order given.
Angel's Delight: 1 1/2 tsp. grenadine, 1 1/2
tsp. triple sec, 1 1/2 tsp. sloe gin, 1 1/2 tsp. light cream. Pour
carefully in order given.
Pousse Cafe Drink Recipes- Dallas
Bartenders
Angel's Kiss: Cordial
glass. 1/4 oz. white creme de cacao, 1/4 oz. sloe gin, 1/4 oz. brandy,
1/4 oz. light cream. Pour and float layers in order given.
Angel's Tip: Cordial
glass. 3/4 oz. white creme de cacao and 1/4 oz light cream. Float
cream and insert sword in cherry and lay across top.
AWOL: Cordial glass. 3/4 oz.
melon liqueur, 3/4 oz. chilled pineapple juice, 3/4 oz. vodka and
3/4 oz. 151-proof rum. Layer ain order given and flame the drink for
a few seconds. Make sure the rim is cool before drinking!
B-52:
Cordial glass. 3/4 oz. Kahlua, 3/4 oz. Bailey's Irish Cream and 3/4
oz. Grand Marnier. Build in order given.
Blue-Eyed
Blonde: 1/2 oz. Frangelica, 1/2 oz. creme de banane
and 1/2 oz. blue curacao. Build in oder given.
Copenhagen Pousse-cafe: 1/3 oz. creme de banana,
1/3 oz. Cherry Herring, 1/3 oz. Cognac. Layer in order given.
Chocolate Covered Cherry:
Pony glass, layer 1/2 Kahlua, 1/2 Amaretto, 1/2 white creme
de cacao and a dash of grenadine Syrup.
Fifth Avenue: Pony Glass, layer 1/2 oz. creme de cacao,
1/2 oz apricot brandy, 1 tbs. light cream.
French
Kiss: Pony glass or cordial. 1/2 oz. Frangelica, 1/2
oz. Baileys Irish Cream and 1/2 oz. amaretto. Layer in order given.
Melon Pousse Cafe: 1/3 oz. creme de almond,
1/3 oz. white creme de cacao,1/3 oz. Midori melon liqueur. Layer in
order given.
Dallas Bartenders
Mudslide Cordial: 1/3 oz. coffee liqueur, 1/3 oz.
Irish cream, 1/3 oz. vodka. Layer coffee liqueur, Irish cream, and
vodka in that order in a pousse cafe. Should be taken as a shot.
Port and Starboard: Pousse cafe glass. 3/4
oz. grenadine and 1 1/2 oz. green creme de menthe. Pour carefully
into glass so creme de menthe floats on grenadine.
Pousse Cafe Drink Recipes-
Dallas Bartenders
Pousse Cafe: 1/2 oz. Grenadine, 1/2 oz. Yellow
Chartreuse, 1/2 oz. Créme de Cassis, 1/2 oz. white creme de
cacao, 1/2 oz. green Chartreuse, 1/2 oz. brandy.
Princess Pousse Cafe: Pousse cafe glass. 3/4
oz apricot-flavored brandy and 1 1/2 tsp. light cream. Pour cream
carefully on top of brandy.
Savoy: 1/2 oz. creme
de cacao, 1/2 oz. Benedictine and 1/2 oz. Cognac. Layer in order given.
Sex with an Alligator: 1/2 oz. melon liqueur,
1/2 oz. splash sweet & sour mix, 1/2 oz. raspberry liqueur, 1/2
oz. Jagermeister. Pour melon liqueur and sweet & sour mix into
a shot or pousse-cafe glass. Sink raspberry liqueur onto the side
of the glass, and top with Jagermeister.
Pousse Cafe Recipes- Dallas Bartenders
Star Spangled Banner: 1/4 oz. grenadine, 1/4
oz. Maraschino Liqueur,1/4 oz. Parfait Amour. Use a bar spoon to pour
each layer into the serving glass in the order listed.
Stars and Stripes: 1/3 oz. grenadine, 1/3 oz.
heavy cream and 1/3 oz. creme yvette. Use a bar spoon to pour each
layer into a pousse cafe glass in the order listed.
Stars and Stripes Chartreuse: 1/4 oz. creme
de cassis, 1/4 oz. green Chartreuse, 1/4 oz. Maraschino Liqueur. Use
a bar spoon to pour each layer into the serving glass in the order
listed.
St. Moritz Pousse-Cafe: 1/4 oz. Raspberry Syrup,
1/4 oz. Anisette,1/4 oz. Parfait Amour, 1/4 oz. Yellow Chartreuse,
1/4 oz. Green Chartreuse, 1/4 oz. Curacao, 1/4 oz. Cognac. Use a bar
spoon to pour each layer into the serving glass in the order listed.
Pousse Cafe Recipes- Dallas Bartenders
Swamp Thing: 1/2 oz. Melon Liqueur, 1/2 oz.Chambord
Raspberry Liqueur, 1/2 oz. Jagermeister. Shake melon liqueur with
ice and strain into a pousse cafe glass. Use a bar spoon to pour Chambord
to the side of the glass and allow it to collect on the bottom. Then
top with jagermeister.
ABC Pousse Cafe: 1/2 oz. Amaretto Almond Liqueur,
1/2 oz. Bailey's Irish Cream, 1/2 oz. Cointreau. Layer in order given.