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• Pousse Cafe Standish
• Brandy
• Galliano herbal liqueur
• White Creme De Menthe
• grenadine syrup
• Kummel

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

Special instructions:
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.

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