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Tip: Be sure to use a steady hand and a little concentration for each layer. The trick is to remember that spirits and cordials have different alcohol volumes. The lower the alcohol volume, the more sugar there is and the heavier the spirit. Pour the heaviest (grenadine and cranberry juice) followed by lighter liquids (blue curaçao and cream) to create brilliant layers.

Smaller bottles are easier to pour from than large ones. Bottle pourers help tremendously for controlling the flow of liquid.

Freezing the glasses and liquors ahead helps keep each layer clear.

Note: Please insert how-to photo showing pouring the liquid layers over back of spoon.