Around the turn of the twentieth century beautiful pousse-cafes were being created all over the world, especially in Europe, and people enjoyed these captivating layers of spirits and syrups in their everyday lives. Sadly, this trend has taken a dive, however the 60's and 70's brought the technique back to life in the form of colorful layered shooters like the Irish Flag.
The list below consists of liquors, liqueurs and syrups that are commonly used to float on top of one another in order from heaviest to lightest. The specific gravity of each ingredient determines where it is going to "fit" into the layered drink, keeping the heaviest on the bottom and lightest on the top. As a rule of thumb, the greater the difference in gravities between two layers, the easier it is to keep those layers from mixing into one another.
- Grenadine- 1.18
- Creme de Cassis- 1.18
- Anisette- 1.175
- Crème de Almond- 1.16
- Crème de Noyaux- 1.165
- Crème de Banana- 1.14
- Crème de Cacao- 1.14
- White Crème de Cacao- 1.14
- Coffee Liquor- 1.13
- Parfrait d'Amour- 1.13
- Cherry liqueur- 1.12
- Green Crème de Menthe- 1.12
- Strawberry liqueur- 1.12
- White Crème de Menthe- 1.12
- Blue Curacao- 1.11
- Galliano- 1.11
- Amaretto- 1.1
- Blackberry Liquor- 1.1
- Apricot Liquor- 1.09
- Tia Maria- 1.09
- Triple Sec- 1.09
- Amaretto di Saranno- 1.08
- Drambuie- 1.08
- Frangelico- 1.08
- Orange Curacao- 1.08
- Benedictine D.O.M.- 1.07
- Campari- 1.06
- Apricot brandy- 1.06
- Blackberry brandy- 1.06
- Cherry brandy- 1.06
- Peach brandy- 1.06
- Yellow Chartreuse- 1.06
- Bailey's Irish Cream- 1.05
- Midori Melon Liquor- 1.05
- Rock and Rye- 1.05
- Benedictine- 1.04
- Brandy- 1.04
- Cointreau- 1.04
- Kummel- 1.04
- Peach liqueur- 1.04
- Peppermint schnapps- 1.04
- Sloe gin- 1.04
- Green Chartreuse- 1.01
- Water- 1
- Tuaca- 0.98
- Southern Comfort- 0.97
