Name: Pousse-Café
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 7.5 ml Grenadine/pomegranate syrup; 7.5 ml Coffee liqueur; 7.5 ml Crème de menthe green; 7.5 ml Triple sec (e.g. Cointreau); 7.5 ml Whiskey - Bourbon whiskey; 7.5 ml Rum - Overproof white

Serve in a

Shot glass

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
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Buy direct from

Giffard Grenadine syrup, 70cl

£ 5.95 £ 0.06 per cocktail, makes 93 Cointreau triple sec liqueur, 70cl

£ 18.85 £ 0.20 per cocktail, makes 93 Cointreau triple sec liqueur, 70cl

£ 23.75 £ 0.26 per cocktail, makes 93 Maker's Mark bourbon, 70cl

£ 27.95 £ 0.30 per cocktail, makes 93 Wray & Nephew White Overproof Rum, 70cl

£ 29.95 £ 0.32 per cocktail, makes 93

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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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.