The so-called layered cocktails are not just popular today – they are an integral part of modern bar culture. We briefly described this method of making drinks in the article “Methods for making cocktails”, but now I want to dwell on this issue in more detail, because sooner or later everyone wants to try to make some kind of shot, at least the famous B-52. But, as they say, before practice, you need to absorb a little theory.
What are layered cocktails
Here, of course, it is not difficult to guess: a layered cocktail is a cocktail where the ingredients are arranged in layers in a glass, so to speak, in an unmixed state. This type of cocktail was invented by the French and called them pousse cafe, which does not translate very harmoniously – “push coffee”. The fact is that all shots are considered to be digestives, since their intake has a beneficial effect on digestion. In France, drinks “after coffee” were drunk in the nineteenth century, even, in fact, after coffee. And they drank them just through silver tubes or straws, as they do now.
Almost every shot contains liqueurs as the main ingredient – they soften the taste, and also have the necessary density so that layers can be laid out beautifully. Many layered cocktails have grenadine syrup added, which is the heaviest ingredient, but the lightest is whipped cream, which is often used in many shots. In principle, preparing layered cocktails is not difficult, but it is still recommended to have some knowledge and skills.
Steps for proper preparation of layered cocktails
You can use liquor shots, specialty shots/shooters, champagnes, or even regular shot glasses as glassware for shots.
Step 1. To get started, look around and see what you have on hand from drinks. Here you can use everything from vodka to some juice. The essence of shooters (shots, layered cocktails) is to serve the drink beautifully, so try to choose alcohol and other ingredients of different colors. A very harmonious combination of transparent drinks and multi-colored liquors. Below you can find a table that shows the approximate density of some drinks, including soft drinks. In order for the layers to be perfectly even, the difference between the densities of the ingredients should be at least 10 kg / m3. With drinks with a smaller difference in density, you will have to seriously tinker. In general, the essence is the same – less sugar, less density.
Step 2. Then you can simplify your task a little and put the bottles with drinks in the sequence in which they will be poured: heavier ones will be poured down the glass, lighter ones will be layered on heavier ones. Drinks can be poured directly from the bottle: the first layer can be poured directly from the neck, the second – through a geyser (dispenser) or using measuring utensils. You can immediately pour the necessary ingredients into jiggers – it is convenient to pour from them.
Step 3. Next, you need to decide how much and what you need to pour. In principle, you can immediately pour it by eye, for example, when preparing B-52, you need to pour all the ingredients into a third of the total volume of the glass, so accurate measurements are not appropriate here. In principle, making cocktail shots is a pleasure, if you have time for it =).
Step 4. The first layer is poured without problems, just do not be too zealous so as not to spill the drink. It is also advisable not to leave marks on the edges of the glass, otherwise these marks will then spoil the appearance of the following layers. This is especially true for Baileys, which is very thick.
Step 5. The next layer will have to tinker. If you put Baileys on Kalua, then don’t worry too much – just pour Baileys on the wall of the glass, the layers will not mix anyway, and if the second layer sags, then in a few seconds Baileys will rise up. As for the rest of the ingredients, there are two options here:
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- Usually a bar spoon has a so-called “nickle” on the reverse side – a metal circle. The spoon must be lowered vertically into the glass so that this circle touches the first layer (if there is no circle, then you can simply bring the “sharp” base of the spoon to the edge of the glass), but do not sink into it. Then, either from a bottle with a geyser, or from a jigger, you can pour the next layer: slowly pouring the liquid onto the spiral base of a bar spoon. Of course, this method is not the easiest, as it is very difficult to calculate the force with which you need to pour, but this comes with experience.
- you can turn the spoon over to the other side and pour the next layer directly on the base of the spoon that is familiar to everyone. In this case, you can put the spoon on either side, as long as it does not sink into the first layer. Ideally, you can bring the base of the spoon to the side of the glass.
In general, this is the whole principle. The main thing here is to stay confident, because mixology does not tolerate wimps =). Over time, the hands stop trembling, and all movements become more confident. Try it and you will surely succeed. By the way, soft drinks are also easy to layer on top of each other, for example, different juices.
A feature from our editors: if you need to layer several multi-colored juices for a teetotaler, prepare a cocktail in an oblong collins or highball glass, where the layers can be separated by a circle of lemon or orange – beautiful and unusual.
You can also play on the temperature difference – cool one of the ingredients of the cocktail. So, for example, one of the layers in a cocktail can be easily replaced with hot espresso. Instead of a bar spoon, you can use a knife, on the edge of which drinks are perfectly poured, and a jigger can be replaced with a measuring cup with a spout – it’s even more convenient. Drink the right cocktails, read the Rum Diary, be sure to subscribe to blog updates – there is still a lot of interesting things ahead.
Beverage Density Table