.25oz Anisette
.25oz Green Creme de Menthe
.25oz Cherry Brandy
.25oz Fine Cognac

The trick to making Pousse cafes is a steady hand and a decent knowledge of the density of spirits. The heavier denser spirits go first and so on until the lightest are added to the top. Beginning with the anisette, pour each ingredient slowly over the back of a barspoon placed against the inside of the pousse cafe glass. Allow each layer to rest gently on top of the next.