Pousse Café

Ingredients

• 7.5 ml Grenadine Syrup
• 7.5 ml Crème de Cacao (Dark)
• 7.5 ml Crème de menthe
• 7.5 ml Green Chartreuse
• 7.5 ml Cognac
• 7.5 ml Absinthe

Method

1. Chill a small narrow flute or pousse-café glass. Pour in the grenadine without ice.
2. Slowly pour the dark crème de cacao over the back of a spoon, holding it just above the liquid surface.
3. Repeat with the crème de menthe, then green Chartreuse, cognac and finally absinthe, making six layers in total. Pour gently and do not stir.
4. Optionally express a lemon peel above the finished drink and discard it. Layer definition may vary by brand.