Pousse Café translates into "Coffee Pusher." These drinks were originally drank after dinner and before coffee service. Any layered drink can be classified a pousse café. When a customer orders a pousse café, the bartender prepares it beginning with the lowest liqueur on the bottom, then spoon floating the next layer drop by drop over the back of a spoon. Each layer should at least be 10 degrees of proof higher than the previous layer. As a general rule, the higher the proof, the lighter the density of the alcohol. The lowest proof goes on the bottom, with the highest proof on the top. The mixing method is therefore called "Spoon Floating" or "Layering". These classification of Shooters can be made either in a traditional Pony glass, Shooter glass or even a Shot glass.