Your crash-course on nailing this most photogenic cocktail trick like a pro.

There are three undeniable truths of bartending: Martinis must always be cold, flair will always be cool, and a layered drink will always get an ‘ooh!’. Bartenders have been layering lyrical as a sensory flourish since the term ‘cocktail’ was first coined.

Layering drinks started with the Pousse Caffe cocktail, first published in the 1862 How to Mix Drinks or the Bon Vivants Companion by bartender extraordinaire Jerry Thomas. Jerry was the world’s first celebrity bartender – think Jamie Oliver but even bigger (for the time) – and layering drinks was a huge flex. The Pousse Caffe was served in a tall, thin, footed glass (the kind you find in an op shop) and consisted of at least three layers floated above one another. From this very important work we now have all sorts of masterpieces, including various shots with particularly dodgy names that showcase layers with the likes of Baileys, Midori, amaretto and more.

To perform the magic of coaxing liquids to ‘float’, you need to have a rough idea of the liquid’s density (weight to volume). If a liquid is denser, it will sink. Less dense, it will float. Relating to water – sugar is denser (or heavier), alcohol and air is less dense (or lighter).

Want to know how? We have three easy tricks for you.

Trick 1: The sink

If you find yourself working with sugary syrups and liqueurs, you won’t be floating but rather sinking. Think of a classic Tequila Sunrise or Fruit Tingle. These are the easiest of all layered drinks to master – construct all ingredients, leaving enough room in the glass for your ‘sink’, then gently pour your syrup or liqueur down the side of your cocktail.

Trick 2: The layer or float

Once we’ve mastered the sink, it’s time to tackle the float. When choosing a liquid to float, go for something low sugar and alcoholic (like the red wine on a New York Sour), or light and fluffy (a la whipped cream atop our Lemon Meringue Pie’tini). The trick to a fancy float is finesse, a steady hand and a spoon. Dip the tip of an inverted teaspoon into your cocktail, then slowly and gently pour your float over the back of your spoon until it covers the entire surface of your drink.

Trick 3: The contrast

To ensure your creation surprises and delights, don’t hold back when it comes to sensory overload. Each layer can not only be a different colour and a different flavour, but also a vastly different texture (check out our Mezcalita Trifle), or even a different temperature (like Sydney bar PS40’s Africola). When approaching cocktails with huge contrast such as these, preparation makes perfect – whether it’s pre-made jelly or flavoured-ice filled glasses, batched slushie (see our tips on batching here), or ensuring a warm float is kept at just the right temp (in a sous vide or bain-marie).

Layered drinks are ‘it’ right now, breaking free from bars into the mainstream, from Erewhon’s viral $20 two-tone smoothies to the homegrown Mont Blanc (shoutout to the Melbourne OG’s Good Measure). As they say, ‘The first taste is with the eyes’ (and second with the phone), and now you’ve mastered the basics. Any drink can become a layered drink, ensuring wonder and acclaim from friends, family and followers alike. So, go forth, spread your wings (and your layers), and be sure to take a pic before that first sip.