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This is a modern version of classic pousse-café, in that the ingredients form separate layers in the glass- providing you have steady hand- to create a rainbow effect. You can drink it as a slammer or sip it in a more genteel manner.
INGREDIENT:
½ measure grenadine, chilled
½ measure triple sec, chilled
½ measure sloe gin, chilled
½ measure single cream, chilled
METHOD:
1. Pour the grenadine into a chilled shot glass, pousse-café glass or champagne flute, then, with a steady hand, pour in the triple sec to make a second layer.
2. Add the sloe gin to make a third layer and, finally, add the cream to float on top.
