Layering a drink is one of the oldest preparation techniques, becoming popular in the late 1800s and early 1900s. In its early days, it was best known for its use in creating “pousse-cafes,” delicately prepared cocktails that were composed of multiple layers of liquor, liqueurs, and syrup.

The art of layering, also known as ‘floating,’ drinks disappeared for awhile, returning in the 60s and 70s with shooter drinks like the B52. Today, mixologists are using this method to create strikingly beautiful martinis and other cocktails that taste as delicious as they look.

With a little practice, anyone can perfect this technique. The easiest way we’ve found, is to follow these steps:
1. Chill all ingredients until they are very cold, and at optimum drinking temperature.
2. If you’re creating your own recipe for a layered drink, consult a density chart to determine the relative weights of each of your ingredients. (Drinknation.com has a great one.) Generally speaking, the higher the proof of an ingredient, the lighter is it because it has less sugar, so layer your drinks with the lowest proof ingredient at the bottom.
3. Add your most dense ingredient directly into the serving glass.
4. Pour the next lighter ingredient slowly into the glass over the back of a spoon, touching the side of the glass. This will allow the liquid to flow into the cup “softly,” without causing too much disturbance to the first ingredient, so that it sits nicely on top of the lower level.
5. Continue this way with subsequent ingredients, always making sure to keep the spoon just above the top of the previous layer.
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