Pousse-Café

Difford's Guide

Ingredients

Barware

Shot
Measuring jigger

Nutrition

95 Calories

Styles & Flavours

Pousse-Café image

Serve in

Shot

Garnish:

None

How to make:

Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.

14 fl oz Giffard Grenadine Syrup
14 fl oz Coffee liqueur
14 fl oz Green crème de menthe
14 fl oz Triple sec liqueur
14 fl oz Bourbon whiskey
14 fl oz White overproof rum
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Comment:

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.

Origin:

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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