1/2 oz of Brandy
1/2 oz of benedictine herbal liqueur
1/2 oz of white creme de cacao (or chocolate liqueur)
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.