Float

Floating places a small amount of liquid on top of a completed cocktail in a separate, distinct layer rather than mixing it in. The technique relies on specific gravity — denser liquids sink while less dense liquids rest on top. Cocktail liquids have varying densities primarily based on their sugar content and alcohol level. High-sugar liqueurs with lower alcohol content are denser; high-proof spirits with low sugar content are lighter. By pouring a low-density liquid slowly over the back of a bar spoon held just above the surface of the drink, its fall is broken and it spreads horizontally across the top rather than punching through to mix below. Classic cocktail floats include overproof dark rum floated on tropical drinks like the Mai Tai, where the float delivers an intense rum hit on the nose and palate before the sweeter layers below; red wine floated on a New York Sour over whiskey and citrus; and cream floated on Irish Coffee, where the fat content of the cream keeps it above the hot coffee layer. A Tequila Sunrise uses a similar density principle in reverse: grenadine is added after the tequila and orange juice and sinks through them, creating the gradient sunrise effect. The bar spoon method is the standard for professional floats: position the bowl of the spoon face-down, touching the surface of the drink, and pour the float ingredient very slowly over the back of the spoon. The spoon breaks the incoming liquid's velocity and spreads it evenly across the surface. Floats should be added immediately before service, as they will naturally begin to incorporate over time. Telling the drinker the float is there encourages them to sip through it rather than stirring it in immediately.