PSA to my home bartenders! YOU CAN DO THIS!
Floating alcohol or any liquid ingredient is not difficult and it is a great bartending technique to learn! Take your time and pay attention to how it feels when you get the perfect layer, then try to repeat that. It may take a few drinks to get it, but the faux pas are just as enjoyable to drink as the one you perfected!
It can be a challenge at first, but it gets easier over time. To start, give a few simple layered cocktails a try, such as the Irish coffee or white Russian. Both use a cream float, which is one of the easiest ingredients to work with. Try out these tips to help ease this new technique for you :
To keep the layering effect, do not stir the drink and keep agitation to a minimum while moving the glass.
A chilled glass often works best. If your drink does not include ice (such as shots), it’s best to chill the ingredients before pouring.
A speed pourer can help slow down the pour.
FUN FACT: Grenadine is one of the heaviest liquids used in the bar. It almost always sinks to the bottom of a glass, even when it is the last ingredient poured. Grenadine’s density is what makes drinks like the tequila sunrise possible.