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
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.