Pousse-Cafés

Born in New Orleans during the Gilded Age, these elaborate, layered whimsies pushed the boundaries of the after-dinner drink. The colorful striations of spirits and liqueurs create a work of art of sorts, though one that offers only fleeting pleasure. (For layering directions.)

Naturally, the ingredients in these recipes are listed in the order they’re put in the glass. Pousse-café glasses— which usually hold 3 ounces—are available in some china and glassware stores but may be more easily ordered online. In fact, any clear 3-ounce glass will work for a pousse-café as long as it is somewhat slender.

CHERRY
ALMOND
MINT CREAM

A little bit of heaven?

½ ounce grenadine

½ ounce green crème de menthe

½ ounce amaretto

½ ounce kirsch

½ ounce brandy

Whipped cream for topping

Pour grenadine into a pousse-café glass and carefully layer remaining ingredients in the order listed. Top with whipped cream, taking care not to disturb the layers.

CHOCOLATE
ORANGE
DELIGHT

Rich and beautiful

½ ounce dark crème de cacao

½ ounce Cointreau

½ ounce Van Gogh chocolate liqueur

½ ounce vodka

½ ounce heavy cream

Pour crème de cacao into a pousse-café glass and carefully layer remaining ingredients in the order listed. Handle with utmost care when serving.

POUSSE-CAFÉ
CLASSIQUE

A French Quarter specialty

½ ounce green Chartreuse

½ ounce maraschino

½ ounce cherry brandy

½ ounce kümmel

Whipped cream for topping

Pour Chartreuse into a pousse-café glass and carefully layer remaining ingredients in the order listed. Top with whipped cream, taking care not to disturb the layers.

POUSSE-CAFÉ
STANDISH

A classic of its kind. One of the ingredients, kümmel, is a colorless liqueur with the scent of fennel, caraway, and cumin.

½ ounce grenadine

½ ounce white crème de menthe

½ ounce Galliano

½ ounce kümmel

½ ounce brandy

Pour grenadine into a pousse-café glass and carefully layer remaining ingredients in the order listed.