Holiday Cocktails by Shawn M. Mulligan

Author:Shawn M. Mulligan [Mulligan, Shawn]
Language: eng
Format: epub
ISBN: 9781443421331
Publisher: HarperCollins Canada
Published: 2011-01-22T05:00:00+00:00

LAYERING GUIDE

Clearly the most eye-catching libations concocted by bartenders are pousse-cafés and shooters. They are constructed by skillfully pouring successively lighter liqueurs into a rainbow of two or more layers. Pouring each liqueur atop a maraschino cherry or the rounded surface of a small spoon slows its descent, increases its area of contact with the previous cordial and assists in developing a “clean” layer.

A knowledge of each liqueur’s density, or relative weight, is required in order to know which liqueurs will form the “heavier,” lower layers and which will form the “lighter,” upper layers.

Three rules of thumb can assist in determining a liqueur’s relative weight:

(1) sweeter liqueurs are generally heavier

Examples: Kahlúa, crème de banane, anisette

(2) the higher the alcohol content, the lighter the liqueur

Examples: Chartreuse, Grand Marnier, tequila

(3) cream-based liqueurs are generally lighter

Examples: advocaat, Baileys, Crème Grand Marnier (Note that the “crème” in crème de menthe refers to a “cream-like” consistency, rather than the inclusion of cream as an ingredient.)

The chart on the facing page lists denser liqueurs first. For example, Parfait Amour (#12) layers below Frangelico (#32). If faced with the dilemma of layering two liqueurs which are not listed, follow this simple experiment to uncover the heaviest.

Let’s call the respective liqueurs A and B. Now, pour a small amount of A into a shot glass and attempt to layer B atop it. One of three outcomes will result:

(1) B layers atop A, so A is heavier

(2) B flows through A, creating a layer beneath it, meaning B is heavier

(1) (3) B and A merge, indicating they have similar densities

Get some “hands-on” experience with one of the pousse-café recipes listed in the “Shooters” section, or craft your own masterpiece.

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