Name: Pousse-Café
Total time: 2 min
Cuisine: Cocktail
Ingredients: 7.5 ml Grenadine syrup; 7.5 ml Coffee liqueur; 7.5 ml Green crème de menthe; 7.5 ml Triple sec; 7.5 ml Bourbon whiskey; 7.5 ml White overproof rum

Pousse-Café
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Serve in a Shot glass

Ingredients:
¹⁄₄ oz	Monin Grenadine Syrup
¹⁄₄ oz	Galliano Espresso Coffee liqueur
¹⁄₄ oz	Giffard Peppermint Pastille crème de menthe
¹⁄₄ oz	Cointreau triple sec liqueur
¹⁄₄ oz	Bourbon whiskey
¹⁄₄ oz	White overproof rum (unaged Jamaican/funky)

Read about cocktail measures and measuring

How to make:

Select a Shot glass.
Refrigerate ingredients.
LAYER in chilled glass by carefully pouring ingredients in the order listed.

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.

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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.

Nutrition:

One serving of Pousse-Café contains 120 calories

Alcohol content:

1 standard drinks
30.15% alc./vol. (30.15° proof)
13.6 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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G. M. Genovese

13th February 2022 at 15:52

Tasty, at an angle... Not something I would do a second of... a lot going on... mint and orange-forward... definitely use a more narrow shot glass for this; shallow won't show the best division of colors... definitely chill all ingredients to the same cold temps; rushing this will thwart proper presentation... but, yeah it's not great (13 Feb 2022, 10:52a)