Pousse café
Item 1 of 1
- Drink
- 4
- 15 minutes
A pousse café is a layered drink. Here a lemon and whisky cream is layered in shot glasses with sweet maple syrup and sprinkled with fresh chives, a fascinating twist on an alcoholic cocktail from Daniel Clifford.
First published in 2015
Ingredients
Metric
Imperial
- 100ml of whipping cream
- 1 tsp lemon juice
- 1 tsp Jack Daniel's
- 2 egg yolks
- 8 tsp maple syrup
- 1 handful of fresh chives, chopped
- salt
- pepper
SAVE RECIPE
Equipment
- Squeezy bottle
- Shot glasses
Method
1
Whip the cream very lightly in a large bowl
- 100ml of whipping cream
2
Add the lemon juice and Jack Daniels and gently mix
- 1 tsp lemon juice
- 1 tsp Jack Daniel's
3
Lightly beat the egg yolk
4
Line up the 4 shot glasses and pour the maple syrup and beaten egg into the 2 small squeeze bottles. Squeeze an equal amount of the maple syrup into each shot glass, followed by a layer of the beaten egg yolk and 1 tbsp of the lightly whipped cream
- 8 tsp maple syrup
5
Top with the finely chopped chives and finish with a pinch of salt and a twist of pepper
- 1 handful of fresh chives, chopped
- salt
- pepper
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