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Float (bartending technique)
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. 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.
== Floating Liqueurs ==
Begin with the lowest proof or heaviest 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. Though as many liqueurs as desired can be layered on top of one another, the majority of layered shots only contain three to five different layers.
"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."
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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