Diary of a Foodie
Pousse-Café (Layered Cocktail)
Diary of a Foodie: Season Two: Drinks: The Golden Age of Spirits
Makes1 drink
- Active time:5 min
- Start to finish:5 min
May 2008
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 1/2 oz (1 tablespoon) crème de cassis
- 1 oz (2 tablespoons) elderflower liqueur
- 1 oz (2 tablespoons) pear brandy such as poire William
-
Equipment:
a narrow 3-oz glass
-
Put cassis in glass. Hold a regular teaspoon (not a measuring spoon) upside down at a diagonal over cassis, with only the tip touching the cassis at edge of glass. Slowly pour elderflower liqueur over curve of spoon to float it on top of cassis.
-
Using a clean, dry teaspoon, slowly pour brandy into glass in same manner, creating a third layer. Do not stir before drinking.
- Keywords
- diary of a foodie,
- spirits,
- cocktails,
- ian knauer,
- mixology
More Diary of a Foodie
- Chiles en Nogada con Salsa de Chocolate (Stuffed Poblanos with Nut Sauce and Chocolate-Pomegranate Molasses Drizzle)
- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- View All Diary of a Foodie
Ratings
Comments
Post a Comment