Pousse-Café
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: layer
- Glass: Shot glass
- ABV: 15%
Ingredients
- Giffard Grenadine syrup — ¼ oz (7.5 ml)
- Coffee liqueur — ¼ oz (7.5 ml)
- Giffard Peppermint Pastille crème de menthe — ¼ oz (7.5 ml)
- De Kuyper Triple Sec (40%) — ¼ oz (7.5 ml)
- Bourbon whiskey — ¼ oz (7.5 ml)
- White overproof rum — ¼ oz (7.5 ml)
How to make it
- Refrigerate ingredients.
- LAYER in chilled glass by carefully pouring in the following order.
A layered cocktail with various liqueurs.
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