Float

The most common way to break a liquid's fall - or to float it - is to use the back of a long-handled, narrow spoon. Turn the spoon upside down and lower it into the glass until it touches the liquid. Pour the liquid slowly over the convex side of the spoon and let the liquid gently flow into the glass.

A maraschino cherry with a long stem can be used instead of a spoon. Lower the cherry in the same manner as the spoon and pour the liquid slowly over the fruit.

Once you've mastered the technique for floating brandy in an Amer Picon, try a pousse-café.