The Mixologist
Mobile Bartending and Liquid Catering
Pousse Cafe Standish
Posted in Cocktails
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
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.
Testimonials
Amazing bartenders!
We just wanted to say thank you for your services at our wedding. You guys definitely had things under control and from the looks of our guests you guys had them feeling great as well! Everyone was very satisfied with their drinks. Anyway we really enjoyed you guys being a part of our special day.
- Chandra H.