Pousse-Cafe Banana

Pousse-Cafe Banana

1/3 oz Banana Liqueur
1/3 oz Cherry Brandy
1/3 oz Cognac

Pour Banana Liqueur into a liqueur glass.  Float the Cherry Brandy on top of the Banana Liqueur.  The float the Cognac on top of the Cherry Brandy.  Do not stir.

Pousse-Cafe Blackberry

Pousse-Cafe Blackberry

1/2 oz green Creme de Menthe
1/2 oz Galliano
1/2 oz Blackberry Liqueur

Pour the Creme de Menthe into a liqueur glass.  Float the Galliano on top of the Creme de Menthe.  Float the Blackberry Liqueur on top of the Galliano.  Do not stir.

Rainbow Pousse Cafe

Rainbow Pousse Cafe

1/2 oz dark Creme de Cacao
1/2 oz Creme de Violette
1/2 oz yellow Chartreuse
1/2 oz Maraschino Liqueur
1/2 oz Benedictine
1/2 oz green Chartreuse
1/2 oz Cognac

Start by pouring the Creme de Cacao into a pousse-cafe glass. Follow by pouring each of the other ingredients, in the order given above, one at a time in layers. Do not add ice.

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Pousse Cafe Mint

Pousse Cafe Mint

1/3 oz green Creme de Menthe
1/3 oz Galiano
1/3 oz Blackberry Liqueur

Pour the green Creme De Menthe into a liqueur glass. Float the Galiano on top. Then float the Blackberry Liqueur on top of the Galiano. This should make 3 layers and can be served in tooters or shot glasses, as well.

Technorati Tags: creme de menthe, galliano, blackberry liqueur, cocktail, mixed drink, pousse cafe, shooter, recipe, bartending