A pousse café is a layered drink. Here a lemon and whisky cream is layered in shot glasses with sweet maple syrup and sprinkled with fresh chives, a fascinating twist on an alcoholic cocktail from Daniel Clifford.
Line up the 4 shot glasses and pour the maple syrup and beaten egg into the 2 small squeeze bottles. Squeeze an equal amount of the maple syrup into each shot glass, followed by a layer of the beaten egg yolk and 1 tbsp of the lightly whipped cream
A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.
