What does the term "float" refer to in bartending?

In bartending, the term "float" specifically refers to the technique of adding a layer of liquor atop other ingredients in a cocktail. This is often done with spirits that have a higher alcohol content than the mixture below, allowing the liquor to rest gently on top, creating a visually appealing separation of layers.

Floats are commonly used in drinks like a Mai Tai or a Zombie, where different spirits contribute to both the flavor profile and the aesthetics of the drink. The process requires careful pouring—often using the back of a spoon—to ensure the floated liquid does not mix too quickly with the ingredients below, preserving the intended appearance and taste. This technique enhances the overall drinking experience by presenting a striking visual effect, enticing patrons and showcasing the bartender's skill.

Other options address different aspects of bartending or drink preparation but do not accurately define the term "float." For example, a layer of chocolate syrup pertains to dessert drinks, while garnishing techniques and mixing methods refer to other processes within cocktail creation.