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Layered shots (pousse cafe) are fun to make and drink. They can be simple and yet appear to be complicated, and enable one to showcase one's drink making skills. Layered shots are basically made by "floating" liquors (usually liqueurs), syrups and cream on top of one another in layers. However, this cannot be done randomly or without certain skills. To learn how to expertly make layered shots, read on.



  1. 1
    Choose some different liquors and, if desired, syrups (such as grenadine) that you think will make an intriguing or traditional layered shot. Sweet cream or plain heavy cream are also great ingredients for layered shots. Take into account the flavors of the ingredients. Many layered shots use the same ingredients as popular mixed drinks, so will taste similar. Adjacent layers should contrast with one another. Try layering clear, colorful liquors with opaque liquors. Layered shots are primarily made for their visual and aesthetic appeal.
  2. 2
    Determine the specific gravities of the different liquors and other ingredients. Heavier liquor will have a higher specific gravity. A gravity chart of different liquors will have to be consulted in order to determine the specific gravities of most liquors. However, as a rule of thumb, the flavored syrups such as grenadine that do not contain alcohol will have the highest specific gravity, and the spirits with less sugar but more alcohol will have a lower specific gravity. Liquors with cream should be relatively light, as should pure or sweet cream. It may be necessary to experiment with different liquors in order to determine their specific gravities.
  3. 3
    Organize the different liquors and other ingredients according to their specific gravities so that they can be poured sequentially. The heaviest ingredient with the highest specific gravity will be poured first. The ingredients can be free poured using pour spouts or poured from jiggers or other small measuring cups. It may be easier to pour from a jigger. The ingredients can also be divided into specific small portions with jiggers as seen in the picture.
  4. 4
    Determine how much volume each ingredient should take up in the shot glass or cordial glass. This can be done by eye or by pouring the ingredients into measuring cups first. Typical jigger cups may be too large to measure the very small quantities that may be poured.
  5. 5
    Begin pouring the first layer. Carefully pour the first ingredient directly into the shot glass. Try not to pour on the sides of the glass or splash the ingredient.
  6. 6
    Pour the second ingredient carefully and gently on top of the first ingredient, without overly disturbing the first ingredient. There are multiple ways to accomplish this, some easier than others:
    • The bar spoon handle method (harder): Touch the end of the handle of the bar spoon to the inside of the glass above the bottom or previous layer without letting the bar spoon touch the rim of the glass. Then touch a pour spout or jigger to the twisted portion of the handle and pour very, very gradually down the handle. The ingredient should course slowly down the handle into the glass, but some may spill. When pouring onto the twisted portion of the spoon it is sometimes possible to direct the flow so that the liquid runs down the top side or the underside of the end of the spoon. Try pouring on different sections of the twisted portion of the spoon and see if your layering technique improves. Regardless of the section of the spoon that is poured down, be sure to keep the end of the spoon against the wall of the glass. This ensures that the ingredient will flow gently down the side of the glass, and helps to keep the handle steady. Also, this method can be used to pour many very fine layers with pinpoint precision and, if done correctly, should result in very pure layers.
    • Back side of spoon method (easier): Trickle the ingredient over or down the round back side (convex side) of a bar spoon or teaspoon (not down the handle) into the glass while keeping the spoon end against or very near the wall of the glass. The end of the spoon should also be kept above and near the bottom or previous layer. The ingredient should flow gently down the side of the glass and onto the previous layer. Repeat if additional ingredients are to be used. This method may cause the layers to mingle or streak somewhat, especially if the ingredients are poured down the length of the glass.
  7. 7
    Let the different layers stabilize for a moment, then serve.


  • It may be necessary to wash the bar spoon or teaspoon before pouring the next layer to remove the residue of the previous ingredient.
  • Try letting a dash or drop of grenadine impact and fall through the top layer. This should create a neat visual effect, especially if the top layer is very thin.
  • If the different layers have mixed somewhat, let the shot rest for a period of time. The layers should eventually separate by themselves.
  • Larger glasses are easier to pour into, so they can be used for the sake of convenience.
  • This usage of the term "pousse cafe" is not common in France. In France, the term refers to a brandy or other "digestif" (no layers) sometimes consumed after the coffee at the end of a meal.
  • If using a bar spoon with a plastic knob on the end of the handle, remove the knob before using it for layered shots.
  • Non-alcoholic versions can be made with flavorful, colorful syrups and cream.
  • When pouring into very narrow or small glasses, pour down the handle end of a bar spoon, as the ladle may not fit into the glass. When using larger glasses or pouring the top layer, pour over the ladle portion of a spoon.
  • When finished layering, you can fill the bar spoon full of Bacardi 151 or a similar high alcohol liquor and light it by holding a flame below it. You can then tip the spoon and "pour" the flame on top of the drink. Use grenadine, white crème de cacao, and blue Curacao for this "Flaming Patriot." Extinguish the flame before ingesting.


  • Temperature influences specific gravity. When a liquid is warmed its specific gravity (density) generally decreases. When a liquid is cooled it generally becomes more dense and has a higher specific gravity.
  • It may not be sanitary to pour down the handle of a bar spoon if the spoon has just been used for a different purpose (like for stirring drinks).
  • Clean each instrument after use so there is no cross contamination and so that certain drinks do not stick to the instrument making it difficult to clean

Things You'll Need

  • Shot glass or cordial glass
  • Different types of liquor and/or flavored syrups and sweet cream
  • Pour spouts or measuring cups such as jiggers
  • Bar spoon or teaspoon

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Categories: Featured Articles | Layered Drinks | Bartending

In other languages:

Português: Fazer Drinks em Camadas, Español: hacer tragos en capas, Italiano: Preparare degli Shot a Strati, Русский: делать многослойные коктейли, Deutsch: Verschiedenfarbige Schnäpse in mehreren Schichten zubereiten

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