How to make a "Pousse Cafe Standish"
Ingredients:
- 1/2 oz grenadine syrup
- 1/2 oz white creme de menthe
- 1/2 oz Galliano® herbal liqueur
- 1/2 oz Kummel® caraway liqueur
- 1/2 oz brandy
How to:
- Pour the grenadine into a pousse-cafe glass
- Carefully float the white creme de menthe on top by pouring slowly over the back of a teaspoon
- Do the same with the galliano, and then again with the kummel, and then lastly with the brandy