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Mobile Bartending and Liquid Catering

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Pousse Cafe Standish



  • 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.