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Layered drink

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+#REDIRECT [[Layered drink]]
-{{orphan|date=May 2008}}
-'''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 |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 <ref> {{cite book | last1 = Charming | first1 = Cheryl | title = Everything Bartender's Book: 750 recipes for classic and mixed drinks, trendy shots, and non-alcoholic alternatives | publisher = Adams Media | date = 2007 | pages = 15 | url = http://books.google.com/books?id=PZDrwCyJcmIC&pg=PA15&dq=float+bartending&hl=en&ei=eHfDTMvYIsOBlAeg4tUD&sa=X&oi=book_result&ct=result&resnum=5&ved=0CEUQ6AEwBA#v=onepage&q=float%20bartending&f=false | accessdate = 2010-10-24}}</ref>.
-== Floating Liqueurs ==
-Begin with the lowest [[Alcohol proof|proof]] or heaviest [[Liqueur|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. <ref> {{cite book | last1 = Oldham | first1 = Roger S. | title = Student Textbook | publisher = Professional Bartending Schools of America, Inc. | date = Aug | year = 2008 | location = Cincinnati, OH | accessdate = 2010-10-27}}</ref> Though as many liquors as desired can be layered on top of one another, the majority of layered shots only contain three to five different layers. <ref> {{cite book | last1 = Harvard Student Agencies, Inc. | title = Bartending 101: The Basics of Mixology | pages = 113 | url = http://books.google.com/books?id=QyusKkN-tqgC&printsec=frontcover#v=onepage&q&f=false | accessdate = 2010-11-17 | isbn = 0312349068}}</ref>
-"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."<ref> {{cite book | last1 =
-Anthony Giglio | title = Mr. Boston: Official Bartender | editors =
-Anthony Giglio | publisher = John Wiley & Sons Inc. | year = 2006 |
-location = Hoboken, New Jersey | pages = 6 | accessdate = 2010-10-27 |
-isbn = 987-0-7645-9732-9}}</ref>
-== Recipes ==
-[[B-52 (cocktail)|B52]]
-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
-==References==
-<ref> {{cite web | url = http://www.thatsthespirit.com/en/mixology/howto_float.asp | title = How To Float A Drink | accessdate = 2010-10-27 | publisher = Thats The Spirit}}</ref>
-<ref> {{cite book | last1 = Giglio | first1 = Anthony | title = Mr. Boston: Official Bartender's Guide | chapter = Techniques | publisher = John Wiley & Sons, Inc. | year = 2009 | location = Hoboken, New Jersey | url = http://books.google.com/books?id=m4Z4CG75FckC&printsec=frontcover&dq=mr+boston&hl=en&ei=MALSTMOGBIiq8AbrvdTdDA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CDAQ6AEwAA#v=snippet&q=Floating&f=false | accessdate = 2010-11-04 | quote = Floating Liqueurs}}</ref>
-{{Reflist}}
-{{DEFAULTSORT:Float (Bartending Technique)}}
-[[Category:Bartending]]
-{{bartending-stub}}