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

Serve in

Shot glass

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

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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.

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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:

118 calories

Alcohol content:

0.9 standard drinks
29.39% alc./vol. (58.78° proof)
13.2 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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Pousse-Café

Serve in