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The pousse-café is of those stunt drinks that became popular in the ’70s (though it’s been around since the end of the 19th century). Neither shaken nor stirred, it’s carefully crafted by pouring ...

Although shaking versus stirring is a valid argument when considering the best way to make most cocktails, the pousse-café requires neither. This striking cocktail features layered liquors and ...

DEAR MISS MANNERS: I have read much on the proper construction of a pousse-cafe: a cocktail having each ingredient carefully layered over the previous one. Unfortunately, none of these guides has ...

Greg Donnini, general manager and bartender at Papa Ganouj Mediterranean Grill, took some time recently to share the origins of a drink he makes. It’s called the Tiramisu Pousse Café. Cafes in France ...

DEAR MISS MANNERS: I have read much on the proper construction of a pousse-cafe: a cocktail having each ingredient carefully layered over the previous one. Unfortunately, none of these guides has ...