Chocolate Tier Cake

Just like a baker makes a tier cake, this cocktail is layered with a distinct flavor on each floor. You can really see the definition between these layers here because of a technique I perfected; pouring each ingredient down the back of a measuring spoon handle while the spoon rests in the bottom of the glass.

I again had to change the order in which the spirits are poured because I used half and half. I'm sure that the heavy cream that the recipe calls for will work whether floated on top or nestled in the middle because it is fatty and hot brandy will rise over it or lay beneath it. But I wanted to use dark creme de cacao and use the cream layer to help contrast two brown spirits.

• 1/4 oz. creme de cacao (dark used)
• 1/4 oz. heavy cream
• 1/4 oz. brandy

Pour each ingredient in the order given over the back of a spoon into a Pousse-Cafe glass so that each layer doesn't mix.