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 precedure with the Benedictine.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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