Layering

One of the more difficult techniques in bartending is layering or floating liqueurs. Although this seems like a challenge, there is a very simple method that you can use. Each liqueur weighs differently and either floats or sinks when added to another. Most recipes are written with the heaviest liqueurs printed first. If all else fails, experiment and get used to the liqueurs that you most often use.

To pour the liqueurs into the glass, simply use the rounded or back part of a spoon and rest it against the inside of the glass. Slowly pour down the spoon and into the glass. The liqueur should run down the inside of the glass and smoothly layer. This technique takes practice, but can be mastered by anyone. Make sure that the liqueurs are poured in order of their weight, starting with the heaviest first (check Gravities).

Layering Tips

We can  not guarantee these to work all the time.

1. If a person doesn't know the specific gravity of liquor or a liqueur, they can read and compare the proofs of the bottles. The proofs can help create the layered drinks. Lower proofs of liqueurs generally mean there is more sugar and that the liqueur is thicker and heavier (e.g. 151 rum can be floated on top to make flaming shooters). Remember, the same type of flavored liqueurs that are made by different companies can sometimes have different proofs (or a specific gravity), and this conflict with other liqueurs and spoil the layered presentation.

    

2. If a person tries to create a shooter and messes up the layers, he can place the shooter in the refrigerator for about an hour and the liqueurs will separate themselves.