|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.
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.
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.