Pousse Cafe Standish
Glass used: Pousse Cafe Glass
1/2 oz grenadine syrup
1/2 oz white creme de menthe
1/2 oz Galliano(R) herbal liqueur
1/2 oz Kummel(R) 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.