Float (bartending technique)
Floating is a bartending technique where a liquor or ingredient is layered at the top of a drink. The cocktails or shots produced with this technique are known as either a Pousse-café or a layered drink. Although the amount of alcohol used in a float is only about half an ounce, it enhances the tone flavor of the drink at hand.[1]
Floating Liqueurs
Begin with the lowest proof or heaviest liqueur on the bottom, then spoon float the next layer drop by drop over the back of a spoon. Each layer should be at least 10 degrees of proof higher than the previous layer. As a general rule, the higher the proof, the lighter the density of the liqueur. The lowest proof goes on the bottom, with the highest proof on the top.[2] Though as many liqueurs as desired can be layered on top of one another, the majority of layered shots only contain three to five different layers.[3]
"Creating a rainbow effect in a glass with different-colored cordials requires a special pouring technique. Simply pour each liqueur slowly over an inverted teaspoon (rounded side up) into a glass. Start with the heaviest liqueur first. (Recipes will give proper order.) Pour slowly. The rounded surface of the spoon will spread each liqueur over the one beneath without mixing them. You can accomplish the same trick using a glass rod. Pour slowly down the rod."[4]
Recipes
Probably no shooter is better known than this brown bombshell. In a shooter glass, layer the following ingredients carefully, in the listed order:
- 0.5 oz. Coffee liqueur
- 0.5 oz. Irish Cream
- 0.5 oz. Triple Sec
Suntan lotion Shot
This is a red white and blue summer treat. Chill liqour bottles and layer equal amounts into a shot glass in this order
0.5 oz grenadine 0.5 oz Malibu coconut rum 0.5 oz UV Blue
Notes
- ↑ Charming, Cheryl (2007). Everything Bartender's Book: 750 recipes for classic and mixed drinks, trendy shots, and non-alcoholic alternatives. Adams Media. p. 15. Retrieved 2010-10-24.
- ↑ Oldham, Roger S. (Aug 2008). Student Textbook. Cincinnati, OH: Professional Bartending Schools of America, Inc.
- ↑ Harvard Student Agencies, Inc. Bartending 101: The Basics of Mixology. p. 113. ISBN 0-312-34906-8. Retrieved 2010-11-17.
- ↑ Giglio, Anthony, ed. (2006). Mr. Boston: Official Bartender's and Party Guide. Hoboken, NJ: John Wiley & Sons. p. 6. ISBN 0-7645-9732-9.
References
- "How To Float A Drink". That's The Spirit. Retrieved 2010-10-27.
- Giglio, Anthony (2009). "Techniques". Mr. Boston: Official Bartender's Guide. Hoboken, New Jersey: John Wiley & Sons, Inc. Retrieved 2010-11-04.
Floating Liqueurs