Savoy Hotel (Revisited)

I was writing about the Brandy Melba earlier--a drink named after a recipe at the Savoy Hotel--and I recalled that I wanted to take another try at the Savoy Hotel layered cocktail. I have dark creme de cacao, which is necessary for building the heavy sugar bottom layer. Benedictine is less sweet and can sit on top of it.

Martell single distillery cognac is dry and clean tasting, but it isn't much stronger than Benedictine. A lot of care is necessary with this final layer. You really have to be careful. Use a half teaspoon held upside down and placed inside the second layer to do this right. Then pour the cognac down the handle so it spreads out onto the Benedictine. It also helps to up the quantity of the alcohol to make the layers more visible.

• 3/4 oz. dark creme de cacao
• 3/4 oz. Benedictine
• 3/4 oz. brandy (cognac please)

Pour each liquor over a spoon into a pousse cafe glass, gently layering them in the order that they are listed.