Garnish:
None
How to make:
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.
| 1/4 fl oz | Giffard Grenadine syrup |
| 1/4 fl oz | Coffee liqueur |
| 1/4 fl oz | Giffard Peppermint Pastille crème de menthe |
| 1/4 fl oz | Triple sec liqueur (40%) |
| 1/4 fl oz | Bourbon whiskey |
| 1/4 fl oz | White overproof rum |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
The amount of sugar in each liqueur and their temperature will impact their specific gravity and so how successfully they layer. This is more a test of patience and a steady hand than a drink.
History:
A pousse-café is now a term for any multi-layered cocktail. The term originally seems to have been a general term for a mixture of liqueurs and/or spirits served after dinner, and most probably originated in France.
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