The Pousse Café - a drink with many layers
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- เผยแพร่เมื่อ 28 มิ.ย. 2024
- Pousse Café is a style of drink that has many layers (typically between three and seven). When made properly they're absolutely beautiful, but they require time, patience, and a steady hand. For this reason they aren't popular among most bartenders - it's a quick way to find yourself in the weeds! However, if you're curious and wanting to try your hand at it, this is a fun way to explore new flavor combinations! There are some things to keep in mind. You want to have an idea of each ingredients' density (heavier ingredients fall to the bottom), and consider the drink's evolution of flavors as you sip your way through it. That's not to say you can't shoot your Pousse Cafés, but the more layers, the muddier the shot will be. So today I'm making two Pousse Cafés! The first is made up of seven layers (best enjoyed alongside a good cup of coffee), and the second has three complimenting flavors that make for a tasty shot (and a good way to practice your layering technique)! Patience is a virtue. The Pousse Café is both the test and the reward. Cheers, everyone!
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Video/editing/illustrations by Azusa Inaba 🎥 🎨
TIME STAMPS
Intro: 0:00
The History: 1:11
Ordering a Pousse Café: 2:08
The Booze: 3:14
Layer by Layer: 4:34
Sips: 6:30
A layered shot: 7:30
Sign off: 8:08
MY POUSSE CAFÉ RECIPE 4:34
1/2 oz. (15 ml) Liber & Co. Raspberry Gum Syrup** (or homemade)
1/2 oz. (15 ml) Marie Brizard White Crème de Cacao
1/2 oz. (15 ml) Rothman & Winter Crème de Violette
1/2 oz. (15 ml) Amaro Nonino
1/2 oz. (15 ml) Green Chartreuse
1/2 oz. (15 ml) Pierre Ferrand 1840 Cognac
1/2 oz. (15 ml) La Clandestine Absinthe Superieure
**Use code "ANDERS10" to receive your discount at Liber & Co.! 👉 bit.ly/3JCP9GQ
A POUSSE CAFÉ SHOT 7:30
1/3 Bénédictine DOM
1/3 Green Chartreuse
1/3 Angostura Aromatic Bitters
THE TOOLS
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Most layered shots scare me, but I still want to know. What are some of your favorites?
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B52 on fire, very easy, both to make and to drink and also quite beautiful
+1 on the B52 but it has been 35 years since I had one.
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.
Very Cool! Cheers!
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.
😂
One Pousse Café and one Ramos Gin Fizz please.
then ask for another one.
Oh my what a villain.
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 😂
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 😁
What restaurant, I’m a chef and live in NOLA
@@Donj171 One of the Landrys restaurants.
@@asiariffic798 thank the gods it has
same! living in new orleans making them daily.
Fun drinking game:
Take a shot of Pousse Café, everytime Anders says "Pousse Café".
Take a shot of Pousse Café, everytime you take a Pousse Café, while taking a shot of Pousse Café, everytime Anders says "Pousse Café".
do you have a death wish
r/beatmetoit moment right here. lmao
shoot the whole thing or just a layer?
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)
Hmm, I think I need the nerd version. Is there a handy expression for a digestif that pushes medjool dates and a science podcast?
th-cam.com/video/gPl1dZ5LTg8/w-d-xo.html
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.
@@pencilfriendpaperscribbler6032 ah yes, you are of course referring to the scribblé de pencil
@@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.
I may never make the 7 layer, but that shot sounds amazing and has my 3 favorite ingredients.
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 👍🏻
jamais entendu ça pmp un dijo a la limite mais un pousse café jamais vu prsonne le dire t'es d'ou?
@@boog4016 Confirmé, on dit ça pour le digestif chez moi aussi. Moitié Sud peut-être ?
@@boog4016 tout le temps, partout en France : "p'tit dijo?" ou son équivalent: "p'tit pousse café ?" après un gros repas en général 🤷
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.
@@BisZwo Jamais entendu ça…
Patiently waiting for Anders to make a cocktail with aquavit. I mean "Anders" is a Scandinavian name and aquavit is a quintessential Scandinavian spirit.
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! 💙🇸🇪💛
The "Fjellbekk" is a classic and delicious punch with aquavit. I'm sure there are many variations with less "simple" ingredients.
Does anyone do anything besides shoot akvavit?
@@rivernet62 Sip it 😉 There are also a few cocktails. Mountain stream is the most common I think.
@@markusheib4259 Your Fjellbekk! It sounds great, takk!
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.
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.
Just made a French press of it today and am also pleasantly surprised how good it is! Cheers!
Love this! Happy you’re enjoying the blend! Everyone deserves a good cup of coffee ☕️
I made mine in an Aeropress. I haven't tried my French press yet. Looking forward to it.
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.
What does it mean?
@@loading2074 Poes is literally vagina but is used more like "shit!' as an exclamation, often preceded by "(jou) ma se", meaning "(your) mom's"
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
@@guyfawkes8873 That's the one
@@guyfawkes8873 so he was laughing for the exact same reason we are?
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!
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.)
Watching the layering was over-the-top satisfying!! 👏🏽Well done, Anders!!
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.
I really think this is the Best cocktail channel on YT. And vids are getting better and better still ❤️👍
Great video! That beginning part with the "It's your fault" is so perfectly timed and hilarious. I had to re-watch 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.
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.
LOVE the idea of a 3-ingredient pousse-café shot! now i gotta try that.
Thank You Sir for another technique’s you shared, i don’t need to “Think” twice if i watch your next episode!!!
That shot is just presentation, and I'm baffled by the effort put in.
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.
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!
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.
Thanks Joseph! Happy you're liking the content!
Made my first tonight. This was really fun as a Sunday challenge. So many of the same thoughts. Good work, sir.
Making drinking nerdy! I love it!
WOW!!! Very interesting!!! Definitely going to try this and perhaps play around and layer some other stuff. TOO COOL!!!
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!!!
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!!
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.
Love this Daniel! Appreciate the comment. So much to explore!
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.
Thank you Jasmin! Cheers!
Looks so good, going to try the 3 layer one this weekend! I love green chartreuse...
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 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.
I appreciate this channel.
Best one yet🎉🎉🎉🎉
so cool! Another great video!
You expression when you sipped the Absinthe was priceless.
Made the three-layer shot and it was delicious. The combination was also delicious stirred/chilled and sipped in a martini glass.
Gotta ask, isn't a full sip of bitters a bit much?
that's a magnificent drink
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
TOO THE BAR! 🥃 Happy Friday Anders and Az!
Happy Friday!
@@AndersErickson happy Friday
How fun and I have almost all the things! Perfect pairing with all the learning to speak French I am doing.
Tchin Tchin!
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.
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.
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.
Thanks for giving this one a try!
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
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!
This is great! I’ve never tried the Hot Shot. Thanks for sharing, David!
Ah man I would have loved an extended cut of this video where it shows you sipping the whole drink
That's just weird
@@brokenrecord3523 lol I want an extended cut of you typing this comment
@@somanyfountains 😳
Ooooh I'm going to order one of these and stir it all up before drinking it. The bar staff WILL see.
Awesome video, Anders! I love Az's hand drawn diagram of how the layering works with liqueurs of varying densities.
Made the shot yesterday and it was a big hit--I can't even believe I did the layering successfully.
Sooo beautiful 😻
I was so excited when you succeeded! :D
I'm just having fun wandering around the house exclaiming "Pousse Cafe!" My wife the French teacher is just shaking her head.
well dang anders, getting complicated with it, I love it
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.
wow, this is crazy. never heard of it but I'm gonna go make it. BRB
My morning coffee will get lively !
Very impressive.
I had one at Dave and Buster's - it was delicious!
Time consuming but lovely.. love the video man. 👍
Great Video 🎉
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...🤣
My mom used to make it a seven layered chocolate chiffon cake. Now that's my type of layering.
Genius!!
Formidable! Bellissimo! Ausgezeichnet! ¡Buen trabajo! Brilliant! Whickud Pissah!
Obviously I’m going to be ordering a Pousse Café now. To the bar! 🍸
Love making poussé cafes. My fave is blue curocao, lime juice, Tabasco, and tequila
Jumping in to express my appreciation for your J-cut there at the intro. A+ comedy, well done.
Cheers Austin!
The coffee also refreshes/resets your olfactories which also refreshes the taste of the drink between coffee sips.
I'm proud of you too!!
"Pousse café" and "trou normand"- two of my favorite parts of any French feast!
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?
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!😀💪🏾
THAT IS SO COOL ANDERS!
Had nice Irish Flag shots a few times in an irish pub. Did not take long and were quite tasty.
You are so much fun!
Cheers Eric!
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
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.
Nice!
That's a mighty fine looking drink
Thanks Andrew! Cheers!
B52 is a big favorite of mine. Coffee liqueur, irish cream and cointreau in a shot glass.
"... 'cause Az told me to do it." A wise man, you are!
They look too gorgeous to drink. Anders, you make a mighty pousse café if i might say so.
I can't wait to try both versions. Cheers Anders and Az
Cheers Carl and Riley!
"It's more about how it looks than how it tastes."
You mean every TipsyBartender drink out there?
I’ve never seen one before, but I’ve certainly read about them.
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!”
I can't believe that you just took me back to my mixology class during culinary school in 1985 just by saying pousse cafe
Hey Anders! I’ve been a yt subscriber since before you were properly recognized for your great content - and big fan of your very Nordic name :) I’m a Swede living in NY. Me and two other us Swede friends are visiting Chicago next weekend. We land late Thursday. If I could ask, what would be your Chicago recommendation for midnight cocktails on a Thursday? Thanks again for awesome content!
I love the taste of pousse
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.
Cheers Lynda!
Nice video! I still feel a bit a bad for ordering a Ramos gin fizz a while ago. 😬 I made sure to tip and thank the bartender though!
Ah, I thought it sounded familiar when he talked about ordering this, it was the fizz I was thinking about 😄
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
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. 👍🏼
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.
@@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
@@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!
There is an old TV skit with Martin short trying to order a Pousse Café at someone’s house. That’s the first thing I thought of when I saw the title of this video! Tried to find it on YT but had no luck. I always look forward to watching your videos and trying out your drinks! - btw I’m a French teacher/practically native Marseillais speaker and you pronounce it just fine.
Thank you so much! I’m going look for that Martin Short skit!
Ooh! Please post the link if you find it! I will if I do first. Pinky swear!
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.
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!
@@nicks1063 Ha! So true. Or the dreaded chocolate martini. That syrup never comes out.
@@Alsam Syrup? If you're using like Hershey's chocolate syrup to make a chocolate martini there's something SERIOUSLY wrong!
@@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.
@@Alsam Total disaster....high quality chocolate vodka's the only way to go!
I just made your 3-layer shot. It was really very nice. I started messing around with cocktails at the start of the pandemic because the blue jellyfish shot is so pretty-but not very tasty. I gave up on layered drinks (outside of a New York sour) even after making spreadsheet of the densities of all my spirits. I might pick it up again. Knowing how to drink a multi layered drink was also really useful, thank you.
Have you had the B52 or baby guinness? Both seem very popular. They’re made with irish cream, so I assume they skew sweeter (I'm nit really a shit person, layered or not), if you enjoy sours, they may not be your thing
@@JasminMiettunen Thanks for the suggestions. They sound really sweet, I prefer either sours or spirit-forward complex, bitter cocktails. But pretty layers are pretty.