Most layered shots scare me, but I still want to know. What are some of your favorites? Remember to check out my collection on Curiada for these bottles! 👉 bit.ly/buildyourhomebar

@justrenzz3938

Жыл бұрын

B52 on fire, very easy, both to make and to drink and also quite beautiful

@Lebeausean02

Жыл бұрын

+1 on the B52 but it has been 35 years since I had one.

@trdsf

Жыл бұрын

Green absinthe on top of creme de violette -- first there's the intense hit of the absinthe, mellowed and sweetened and cushioned by the following hit of creme de violette.

@christinecamley

Жыл бұрын

Very Cool! Cheers!

@Rebecca-of7fh

Жыл бұрын

I used to make a riff on a tiramisu shot with a chilled espresso vodka mix layered on Irish cream and with a teaspoon of chocolate ice cream as a float. If the espresso comes out too dense, switch the build order and it becomes a riff on an affogato shot

Pro Tip: If your arch nemesis is a bartender, ask for one of these and shoot it straight while maintaining intense eye contact with them. Not only does this prove your dominance, it also provides a nice buzz so you can be escorted out of the bar feeling refreshed and invigorated.

@AndersErickson

Жыл бұрын

😂

@TWFydGlu

Жыл бұрын

One Pousse Café and one Ramos Gin Fizz please.

@andreguia1731

Жыл бұрын

then ask for another one.

@CreatorCade

Жыл бұрын

Oh my what a villain.

@Hannah-fc4it

Жыл бұрын

Stir it with your finger

I worked as a bartender in an upscale restaurant outside New Orleans in the early 80’s. I made quite a few of those. No utensils, just tipped the glass to the side. It went pretty quickly & I enjoyed making them. Ours were very colorful. One of the few drinks I took pride in making. Had no idea people these days had ever heard of it 😂

@asiariffic798

Жыл бұрын

Interesting! New Orleans has so much history! I never heared of this cocktail before and I love old classic cocktails. I've only started Bartending 2 years ago but I can say it has lost it's popularity 😁

@Donj171

Жыл бұрын

What restaurant, I’m a chef and live in NOLA

@GreenWitch1

Жыл бұрын

@@Donj171 One of the Landrys restaurants.

@melissahancock743

Жыл бұрын

@@asiariffic798 thank the gods it has

@jakob4112

Жыл бұрын

same! living in new orleans making them daily.

Fun drinking game: Take a shot of Pousse Café, everytime Anders says "Pousse Café".

@yeahmans

Жыл бұрын

Take a shot of Pousse Café, everytime you take a Pousse Café, while taking a shot of Pousse Café, everytime Anders says "Pousse Café".

@esobelisk3110

Жыл бұрын

do you have a death wish

@ATable4You

Жыл бұрын

r/beatmetoit moment right here. lmao

@helloyou5549

Жыл бұрын

shoot the whole thing or just a layer?

I may never make the 7 layer, but that shot sounds amazing and has my 3 favorite ingredients.

I'm French and here a "pousse café" is just a colloquial term for a digestif (usually cognac, or pear liqueur) that you have at the end of the meal (to push the coffee, that you have last in a meal)

@pencilfriendpaperscribbler6032

Жыл бұрын

Hmm, I think I need the nerd version. Is there a handy expression for a digestif that pushes medjool dates and a science podcast?

@thibaudplantegenet6278

Жыл бұрын

kzread.info/dash/bejne/mYSgk8aTZa-6l5s.html

@BrunoMostrey

Жыл бұрын

A pousse-café is any digestif that you drink together with or after your coffee (ofcourse: after a meal). It has nothing to do with any "layering" of booze. But it's an option -- I reckon... For instance, a plain cognac or whisky can be a pousse-café.

@user-dm1tv6nl2e

Жыл бұрын

@@pencilfriendpaperscribbler6032 ah yes, you are of course referring to the scribblé de pencil

@pencilfriendpaperscribbler6032

Жыл бұрын

@@user-dm1tv6nl2e Oh, no, then I wouldn't get any scribbling done! What I need is a postscribble sort of thing, supper, postsupperprepodcast sort of thing.

In France a « pousse café » is only one alcool. Calva, Armagnac, Cognac… you drink after the coffee to « push » it 😊 Thank you Anders. Love your videos 👍🏻

@boog4016

Жыл бұрын

jamais entendu ça pmp un dijo a la limite mais un pousse café jamais vu prsonne le dire t'es d'ou?

@f.t2542

Жыл бұрын

@@boog4016 Confirmé, on dit ça pour le digestif chez moi aussi. Moitié Sud peut-être ?

@BisZwo

Жыл бұрын

@@boog4016 tout le temps, partout en France : "p'tit dijo?" ou son équivalent: "p'tit pousse café ?" après un gros repas en général 🤷

@EnderLeTouriste

Жыл бұрын

In my family we use to call "pousse café" a shot of mirabelle booze in the coffee cup when there is just a little coffee staying at the bottom of the cup.

@alexandre.langlois

Жыл бұрын

@@BisZwo Jamais entendu ça…

I make B-52's at home quite often for my wife and myself. Pretty easy with 3 layers (like yours) and works very well. Eye catching and impressive when I've made it for dinner guests. Thanks for this video. That first Pousse Cafe you made would be perfect with a 7 layer bean dip.

I still have my grandparents pousse cafe glasses (they were from south Louisiana). In that era, it wasn't a bar drink but something they made at home after a dinner with their friends. The ashtrays they had were EPIC.

Patiently waiting for Anders to make a cocktail with aquavit. I mean "Anders" is a Scandinavian name and aquavit is a quintessential Scandinavian spirit.

@girl_friday9185

Жыл бұрын

My Dad was a massive fan of shots of Aquavit straight out of the icebox. I too, would be very interested in Anders’ pick/s for well-balanced Aquavit cocktail/s plus the primo telltale history lesson. Keep those vids comin’ Anders & Oz (your Bramble recipe was a hit at my birthday this year)! Excellent suggestion, AG! 💙🇸🇪💛

@markusheib4259

Жыл бұрын

The "Fjellbekk" is a classic and delicious punch with aquavit. I'm sure there are many variations with less "simple" ingredients.

@rivernet62

Жыл бұрын

Does anyone do anything besides shoot akvavit?

@markusheib4259

Жыл бұрын

@@rivernet62 Sip it 😉 There are also a few cocktails. Mountain stream is the most common I think.

@rivernet62

Жыл бұрын

@@markusheib4259 Your Fjellbekk! It sounds great, takk!

I received my package of bartender's blend coffee! I knew it was going to be good, but was still pleasantly surprised by *how* good it was. To me I get notes of chocolate and berry. The coffee is not overly acidic and very easy drinking. It has become my weekend treat with breakfast. Something I can linger over, taking the time to enjoy the aroma and flavors.

@cma9841

Жыл бұрын

Just made a French press of it today and am also pleasantly surprised how good it is! Cheers!

@AndersErickson

Жыл бұрын

Love this! Happy you’re enjoying the blend! Everyone deserves a good cup of coffee ☕️

@isaacb4229

Жыл бұрын

I made mine in an Aeropress. I haven't tried my French press yet. Looking forward to it.

Where has this video been all of my life? As a young child reading bar books in our library, *this* was the drink I always wanted to try... When I grew up and actually learned how to make cocktails, I wondered how on earth people would drink it (shoot it, or sip it? But weird flavor combinations, so it was hard to imagine). You've answered everything. Time to finally try it!

The only time I had one of these is when I was living in Nola and my roommate, a 7th generation NO local, worked at Pat Os. I sat at his bar and he proceeded to make me every New Orleans cocktail he knew. The gin fizz stole my heart that day.

I'm South African and everytime I heard you say the name of this drink I giggled like a little school girl... Not the spelling, but the pronunciation, means something VERY different over here. I had this video on in the background and nearly fell off my chair when I first heard you say it.

@loading2074

Жыл бұрын

What does it mean?

@kittycatcrunchie

Жыл бұрын

@@loading2074 Poes is literally vagina but is used more like "shit!' as an exclamation, often preceded by "(jou) ma se", meaning "(your) mom's"

@guyfawkes8873

Жыл бұрын

Fairly sure it has something to do with female genitals, I’m assuming OP is an Afrikaans speaker, and we have a similar sounding word in danish

@kittycatcrunchie

Жыл бұрын

@@guyfawkes8873 That's the one

@user-wg6uq6fy4k

Жыл бұрын

@@guyfawkes8873 so he was laughing for the exact same reason we are?

Beautiful video, as always. It brought back happy memories of my French Canadian mom. She loved to entertain, and always after the meal there would be the offer of "a little pousse cafe"....the bottles of cognac, brandy, kahlua, grand marnier, anisette (and others) and the little crystal glasses would appear alongside the coffee. Serve yourself. You take it to a whole new level.

Watching the layering was over-the-top satisfying!! 👏🏽Well done, Anders!!

Great video! That beginning part with the "It's your fault" is so perfectly timed and hilarious. I had to re-watch it

I love your videos. I've learned a ton from what you share. Some are practical, while others are just fascinating icons of the drinking world. This seems to fall into the latter category, but you make it fun & interesting anyway! YAY!! (Side note: Over the years, I have subbed to at least a half-dozen drinks channels, but these days yours is the only one I still watch. Not only that, but I look forward to yours... which I never really did with the others.)

Thanks for this, I had one of these several years ago. I was on travel for work in Tampa on my birthday. I don't recall the bar, but the bartender made a layered drink he called birthday cake for me. It was amazing and tasted like cake. I have not been able to replicate or have another of the same quality. I now understand a bit more of the process.

Thank You Sir for another technique’s you shared, i don’t need to “Think” twice if i watch your next episode!!!

I really think this is the Best cocktail channel on YT. And vids are getting better and better still ❤️👍

I'm just having fun wandering around the house exclaiming "Pousse Cafe!" My wife the French teacher is just shaking her head.

LOVE the idea of a 3-ingredient pousse-café shot! now i gotta try that.

That shot is just presentation, and I'm baffled by the effort put in.

Fantastic cocktail! Thanks for the presentation!

I am glad I found your channel, I am learning so much on mixing and drinks. Keep them coming.

@AndersErickson

Жыл бұрын

Thanks Joseph! Happy you're liking the content!

You are a true artist! Back in the day while I was attending Chef School in SoDak, my part-time job was Bartender @ the local Elks' Club. I bought a book of "100 Most Popular Cocktails", as I hadn't had any real experience, but had mixed drinks at home & for friends. It had a great lkg pic for a 5 ingredient Pousse Cafe. Thankfully, no one asked me for one. I really enjoyed that job--it was OJT and was good most drinks were very simple ones. I really enjoy watching your expertise!

Making drinking nerdy! I love it!

Do the Rusty Compass one day please! Also, I’ve been binge watching all your videos recently. Thank you for getting me out of my “only neat whisky” rut. I’ve made amazing cocktails thanks to you.

I work PT for an upscale catering company. The bartenders are used to slinging standard lowballs, beer and wine. There is a huge turnover and I have yet to meet one that has ever heard of a posse cafe. I learned about it years ago when I worked in an upscale restaurant and the bartender manager told me about it. She said it was one of the drinks she would ask about in her interviews to determine how experienced the bartender was who applied to work at her bar. They served them rarely, but it was a good barometer of how skilled the bartender was.

Oooh, Chartreuse…I love the stuff. Pretty strong, sweet and herby at the same time. It’s not for everyone. I need a new bottle soon though. I used to sip Chartreuse in the evenings on trade shows. Two or three of those over the evening (with nothing else alcohol-wise!), a few hours of sleep and all was well with the world. No hangovers, no „con crud“, nothing. I swear, the stuff is almost magic.

In Sweden we've a traditional drink, or a shot I guess, called the "Hot shot". Hadn't learned the term Pousse Café before, but this variation of it is made out of 1/3 of Galliano (mild 30% vanilla liqueur, similar to Licor 43), 1/3 of freshly brewed coffee (kinda like Americano coffee), and 1/3 of lightly whipped heavy cream. Legend has it that the popularity of the drink throughout Sweden made the producers having to open up an additional factory to meet the demand of the Galliano Vanilla. Anyhow, the drink is supposed to be enjoyed right away (c. 4-6 cl) and is often made at home before heading out, or at bars (often quite reluctantly, unless they're "out of coffee" haha). The drink is eyeballed and definitely takes a while to create, but it's easy to scale up the drinks for larger crowds in normal shot glasses. Also it's quite fun to make and it tastes great, especially with the mix of temperatures (room-temp liqueur, brewed coffee, and fridge-cold cream). Great and informative video as always, thanks Anders!

@AndersErickson

Жыл бұрын

This is great! I’ve never tried the Hot Shot. Thanks for sharing, David!

WOW!!! Very interesting!!! Definitely going to try this and perhaps play around and layer some other stuff. TOO COOL!!!

Looks so good, going to try the 3 layer one this weekend! I love green chartreuse...

How nice for you that you live somewhere that Green Chartreuse is available. Thanks to the geniuses in the 2nd tier in Colorado, we haven’t seen Green Chartreuse on the shelves since March. 6 months and counting. Thank you distributors. You really are a vital part of a system that prioritizes your and on premise profits over consumer choice and convenience.

Ooooh I'm going to order one of these and stir it all up before drinking it. The bar staff WILL see.

Made my first tonight. This was really fun as a Sunday challenge. So many of the same thoughts. Good work, sir.

Hi Anders! Thank you so much for the video! I had never heard of the Pousse Cafe before, but I've definitely seen it. I didn't feel like drinking too much today, so I just made the shot version and WOOOOW is that a strong shot. I'll definitely make a couple for my friends at a party (to take pictures of it) and see how they get progressively more shitfaced drinking it and its shots. Great video as always and I hope you have a lovely weekend!!!

@AndersErickson

Жыл бұрын

Thanks Joonha! Happy you gave the shot a try! Hope you’re friends like it too - you’ll be able to show off your skills. Enjoy the weekend! Cheers!!

so cool! Another great video!

Oh my g-d Anders I'm so happy that you brought up a drink from the 1862 Bon Vivant's companion. Two of my favorite drinks are in there. First is the one off Brandy punch, which is Cognac, simple, Rasberry syrup and lemon. The other which is my go to drink is the Brandy Cocktail(you of course know what I mean when I say cocktail in this context). It's Cognac, Gum, Bokers and dry curacao. Now that you opened the box of getting super nerdy by doing this video(please also forgive me for my enthusiasm, I'm just so happy you brought up a forgotten classic), the old fashioned really wasn't a throw back to the Whiskey Cocktail, but rather the brandy cocktail with Whiskey instead of cognac and sugar instead of gum. In fact if you look in Harry Johnson's Bartenders guide the old fashioned did have dry curacao. This is going to shock many people, but the Whiskey cocktail in the 1862 bartenders guide had no lemon twist and was served up. It was also shakened. Much love.

@AndersErickson

Жыл бұрын

Love this Daniel! Appreciate the comment. So much to explore!

You expression when you sipped the Absinthe was priceless.

What an incredibly fascinating drink. Now I want to do more layered drinks. It does look beautiful, Anders. I thanked Az for the white background after you set it up. This is just a great video.

@AndersErickson

Жыл бұрын

Thank you Jasmin! Cheers!

Made the three-layer shot and it was delicious. The combination was also delicious stirred/chilled and sipped in a martini glass.

@toaster917

Жыл бұрын

Gotta ask, isn't a full sip of bitters a bit much?

Best one yet🎉🎉🎉🎉

I appreciate this channel.

The most important thing is a narrow glass, or a pony glass. the Easiest and most delicious layered drink is called a Russian Quaalude. It's Kahlua on the bottom, Baily's in the middle and Vodka on top and it's delicious as a shot

I've been getting into bourbons over the last couple of years. The one that had stood out to me most has been the Warmaster edition of Warbringer. Warbringer by itself is great too. I'd love to see you're take on either as well as what drinks you think they'd be appropriate for mixing in. Thanks. My wife and I love this channel.

Bravo. Been meaning to write something about this for years but never bothered. As always, great advice and nice visuals!

How fun and I have almost all the things! Perfect pairing with all the learning to speak French I am doing.

@AndersErickson

Жыл бұрын

Tchin Tchin!

that's a magnificent drink

This was fun to make. I think I liked the middle layers best. But I like those kind of herbal flavors. I don't drink coffee but we had it with coffee and it was a lot of fun. Thanks Anders.

@AndersErickson

Жыл бұрын

Thanks for giving this one a try!

Here in France back country , a Pousse-café is just a strong homemade alcohol (+50°) we take after the café. In my family it's served in the same cup used previously for the café.

Jumping in to express my appreciation for your J-cut there at the intro. A+ comedy, well done.

@AndersErickson

Жыл бұрын

Cheers Austin!

My morning coffee will get lively !

Ander's knowing darn well he just screwed bar tenders all over the US by introducing the pousse cafe, while also telling us not to order one lol. I love you man, also I was able to layer it, but it took a lot of mistakes. Thank you

Made the shot yesterday and it was a big hit--I can't even believe I did the layering successfully.

Ah man I would have loved an extended cut of this video where it shows you sipping the whole drink

@brokenrecord3523

Жыл бұрын

That's just weird

@somanyfountains

Жыл бұрын

@@brokenrecord3523 lol I want an extended cut of you typing this comment

@brokenrecord3523

Жыл бұрын

@@somanyfountains 😳

TOO THE BAR! 🥃 Happy Friday Anders and Az!

@AndersErickson

Жыл бұрын

Happy Friday!

@CABOOSEBOB

Жыл бұрын

@@AndersErickson happy Friday

I was so excited when you succeeded! :D

My mom used to make it a seven layered chocolate chiffon cake. Now that's my type of layering.

I had one at Dave and Buster's - it was delicious!

well dang anders, getting complicated with it, I love it

wow, this is crazy. never heard of it but I'm gonna go make it. BRB

I made all of the pousse café drinks that are listed in Tom Bullock’s pre-Prohibition book, “The Ideal Bartender!” Every night during February (which is Black History Month), I made a different cocktail from his book. I am African-American; and Tom Bullock was a famous African-American barman who lived and worked in the same city as I currently live in - St. Louis, MO (USA) - and Bullock worked at the St. Louis Country Club. There is a high-end bar here, Planter’s House, that has an entire period-decorated room that they’ve named after him (The Bullock Room). Bullock was rather famous, in part, for his fondness for crafting pousse cafés. So, for the very last night of making cocktails from The Ideal Bartender, I saved the last, most elaborate remaining pousse café recipe in his book…I doused the lights…and I lit it afire! And filmed it, of course. If you ever re-do this video, you may wish to consider mentioning the huge presentation opportunity that topping a pousse café with an overproof liquor presents-the obvious opportunity to set it on fire! (On another night, the top layer ended up being either an underproof brandy or a Cognac, I forget. In order to make it flammable, I first nuked the bit of liquor that I wanted to top with separately within the microwave until it just started to steam (and almost boil), and then I decanted it over a spoon to top the other layers. By increasing the kinetic energy in this way , I was render the underproof liquor which would NOT have been able to be lit aflame into something that was flammable. Voila!😀💪🏾

Very impressive.

"Pousse café" and "trou normand"- two of my favorite parts of any French feast!

Time consuming but lovely.. love the video man. 👍

Had nice Irish Flag shots a few times in an irish pub. Did not take long and were quite tasty.

Obviously I’m going to be ordering a Pousse Café now. To the bar! 🍸

Sooo beautiful 😻

"It's more about how it looks than how it tastes." You mean every TipsyBartender drink out there?

Great Video 🎉

Love making poussé cafes. My fave is blue curocao, lime juice, Tabasco, and tequila

Love the information about how not to order at the bar. So many people simply don’t know because they’ve never worked at a bar

@stevemccord7118

Жыл бұрын

Does anyone have a reference for bar products with their specific gravity which I assume would let us know what order to layer different products.

"... 'cause Az told me to do it." A wise man, you are!

Hi Anders! I just started watching your vids and I like them so far! My layering is bad so it's only logical I'll try the 7 layer version...🤣

Genius!! Formidable! Bellissimo! Ausgezeichnet! ¡Buen trabajo! Brilliant! Whickud Pissah!

THAT IS SO COOL ANDERS!

I like how you let the intro start over you continuing on about the drink 😂 Like telling yourself “Cmon Anders let’s move it along!”

Great video! enjoyed making the 3 ingredient shot. Could you make a video about good big batch cocktails that can be made in a pitcher for larger dinner parties?

That's a mighty fine looking drink

@AndersErickson

Жыл бұрын

Thanks Andrew! Cheers!

The coffee also refreshes/resets your olfactories which also refreshes the taste of the drink between coffee sips.

I can't believe that you just took me back to my mixology class during culinary school in 1985 just by saying pousse cafe

You are so much fun!

@AndersErickson

Жыл бұрын

Cheers Eric!

Pousse cafe was a popular drink (and joke) when i was younger (circa 1966-69) lots younger. Really repulsive to my thinking but you tell me now there are many variations…looking forward to this, Anders.

@AndersErickson

Жыл бұрын

Cheers Lynda!

They look too gorgeous to drink. Anders, you make a mighty pousse café if i might say so.

I’ve never seen one before, but I’ve certainly read about them.

B52 is a big favorite of mine. Coffee liqueur, irish cream and cointreau in a shot glass.

I can't wait to try both versions. Cheers Anders and Az

@AndersErickson

Жыл бұрын

Cheers Carl and Riley!

I'm proud of you too!!

Nice!

I'm sending this to all my nightclub bartender friends to scare them lol Will try it at home the next time I have the ingredients though, looks cool :P

Good Job Anders! I will tell the Bartender that you told me to order during busiest time. I think that is what you said ;)

@AndersErickson

Жыл бұрын

A sure way to get us both 86'd from your bar!

Oh man, we have that at a restaurant I work at back in the day. Sure way to bring the bar down to a crushing halt. So glad you called that out.

@nicks1063

Жыл бұрын

As a 26 year veteran of the restaurant/bar industry something like this really isn't THAT big a pain in the ass to make and shouldn't take more than like a minute or two. I mean, just look at how quickly he just did it and he's narrating his way through it....a working bartender will have that knocked out in no time. The thing that bartenders REALLY hate are frozen blender drinks, lucky for me I did MOST of my bartending at fine dining establishments where the loud noise of a blender was absolutely off limits so that was something that I was able to avoid for the bigger part of my time behind the bar but I'll take 10 Pousse Cafés over 3 frozen blender drinks ANYDAY!

@Alsam

Жыл бұрын

@@nicks1063 Ha! So true. Or the dreaded chocolate martini. That syrup never comes out.

@nicks1063

Жыл бұрын

@@Alsam Syrup? If you're using like Hershey's chocolate syrup to make a chocolate martini there's something SERIOUSLY wrong!

@Alsam

Жыл бұрын

@@nicks1063 oh, no, I’ve never made one. I’ve just seen places to do that, and corporations that have recipes that include that. Looks like a disaster to me.

@nicks1063

Жыл бұрын

@@Alsam Total disaster....high quality chocolate vodka's the only way to go!

I have to make this

Gonna show this to my science class when we cover density of liquids.

Awesome video, Anders! I love Az's hand drawn diagram of how the layering works with liqueurs of varying densities.

"Specific gravity." Remember that from science class? Well, here's a terrific application.

Strangely enough, I have quite fond memories of the pousse cafe. We had to make a 4 layer pousse cafe as part of the final exam in bartending school. Good times. Great video Anders. 👍🏼

@JasminMiettunen

Жыл бұрын

What was the recipe at your bartending school, and was it more for show and technical skill, or did it taste good too? Haha I was thinking a pousse cafe with less layers would me more manageable, and maybe even more enjoyable. Anders said it started to taste good with coffee after the absinthe, and half an ounce of syrup at the bottom probably isn’t that enjoyable. Leaving those out, that’s already just five layers.

@gregjennings1681

Жыл бұрын

@@JasminMiettunen It’s been so long I don’t even remember. I’m sure it had blue curaçao, just to get that nice , unnatural blue color. Maybe crème de cacao? We were basically doing it to show the technique. I was 21 at the time, so of course I just knocked it back as a shot. As I recall, not gross, but not fantastic at 10am either. Lol Find a chart with specific gravities online, keep the layers 3 or 4 hundredths apart and you should be good to go. It has the potential to be pretty good if you pay attention to what each layer is. Oh, almost forgot, I never once made one while behind the bar. Lol

@JasminMiettunen

Жыл бұрын

@@gregjennings1681 yeah, the step where you should just know what the different layers go well and actually taste good is my issue, lmao I think I'll just write down Anders' recipe but leave out the absinthe and syrup, I'm sure he’s done a better job than I could!

Awesome video as always Anders! Can you provide a link the glassware you used for the shot glass? I don’t think it’s in the description and can’t seem to find a similar style.