Layering a Drink
Layering the ingredients of a drink appeals to the visual presentation of the drink as well as the pallate.
Visually, one can see the different ingredients of the drink, literally, in layers.
When the drink is consumed each of the layered ingredients are tasted in order giving the drink a unique flavour combination to tease the tongue.
To layer a drink, it is best that the glass and the ingredients are chilled. Introduce each of the ingredients slowly, usually using a bar spoon to regulate the flow of one ingredient on top of the one previous. Remember that the heaviest of the ingredients goes in first followed by the next lightest, then the next lightest, etc.
The specific gravity of liquor determines how heavy it is. Below is a list of the most common ingredients from heaviest to lightest. You can use this as a guide when making your next batch of layered drinks or shots.
Enjoy!
| Beverage Name | Gravity |
| Grenadine Creme de Cassis |
1.18 |
| Anisette | 1.175 |
| Crème de Noyaux | 1.165 |
| Crème de Almond | 1.16 |
| Crème de Banana Crème de Cacao White Crème de Cacao |
1.14 |
| Coffee Liquor Parfrait d'Amour |
1.13 |
| Cherry liqueur Green Crème de Menthe Strawberry liqueur White Crème de Menthe |
1.12 |
| Blue Curacao Galliano |
1.11 |
| Amaretto Blackberry Liquor |
1.1 |
| Apricot Liquor Tia Maria Triple Sec |
1.09 |
| Amaretto di Saranno Drambuie Frangelico Orange Curacao |
1.08 |
| Benedictine D.O.M. | 1.07 |
| Campari Apricot brandy Blackberry brandy Cherry brandy Peach brandy Yellow Chartreuse |
1.06 |
| Bailey's Irish Cream Midori Melon Liquor Rock and Rye |
1.05 |
| Benedictine Brandy Cherry Liquor Cointreau Kummel Peach liqueur Peppermint schnapps Sloe gin |
1.04 |
| Green Chartreuse | 1.01 |
| Water | 1 |
| Tuaca | 0.98 |
| Southern Comfort | 0.97 |
