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1/2 oz. Brandy
1/2 oz. Creme de Cacao
1/2 Benedictine
Pour the brandy into a pousse cafe glass. Tilt the glass to a 45-
degree angle and slowly pour the creme de cacao down the side
of the glass so that it floats on the brandy. Repeat this procedure
with the Benedictine.
1/2 oz. Creme de Cacao
1/2 Benedictine
Pour the brandy into a pousse cafe glass. Tilt the glass to a 45-
degree angle and slowly pour the creme de cacao down the side
of the glass so that it floats on the brandy. Repeat this procedure
with the Benedictine.
