Float (bartending technique)

Float is a bartending technique used to layer ingredients in cocktails and other mixed drinks. This method involves gently pouring a liquid over the back of a spoon or directly onto the surface of a drink, allowing the liquid to float on top rather than mix in. The technique is often used with liqueurs, cream, or other dense ingredients that have different specific gravity than the other components in the drink. The purpose of floating can be either for visual effect, to create a layered appearance, or to affect the flavor of the drink by keeping certain ingredients separate.

Technique

The key to a successful float is the careful and slow pouring of the top layer. Bartenders typically use the back of a bar spoon, placing it just above the drink's surface, and gently pour the liquid over it. This allows the liquid to spread evenly and sit on top of the drink without mixing. The specific gravity of the liquid being floated must be less than that of the liquid in the glass for the float to work.

Applications

Floats are used in a variety of cocktails and mixed drinks. One of the most famous examples is the Irish Coffee, where cream is floated on top of coffee and whiskey. Another example is the Pousse-café, a layered drink made with various liqueurs of different densities. Floats are not only limited to liqueurs and creams; bartenders also use this technique with oils, syrups, and other flavorful liquids to add a distinct layer of taste or aroma.

Popular Cocktails Featuring Floats

• Irish Coffee - Whipped cream is floated on top of coffee and whiskey.
• Pousse-café - A layered drink made with several liqueurs of different densities.
• Mai Tai - Often features a float of dark rum on top of a mixture of lighter rums, lime juice, and other ingredients.
• Blue Hawaii - Sometimes served with a float of dark rum to add depth to its tropical flavors.

Tools and Equipment

The most essential tool for floating is a bar spoon, specifically one with a long handle and a small, shallow bowl. This design allows for precise control over the pour, which is critical for successful layering. Some bartenders also use pourers or specialized bottles designed to slow the flow of liquid, making it easier to float.

Challenges

The main challenge in floating ingredients is achieving the right density difference between the layers. If the densities are too similar, the liquids will mix, ruining the layered effect. Additionally, a steady hand and patience are required to pour slowly and carefully enough to maintain the separation between layers.

See Also

• Cocktail
• Bartending
• Mixed drink
• Specific gravity
• Liqueur
• Cream (ingredient)