Angel's Kiss
ClassicCrème de cacao crowned with a float of cream — a two-layer chocolate kiss.
Sweet, soft and unapologetically dessert. Rich chocolate crème de cacao meets a cool cap of cream, the two melting together on the way down. Tiny, silky and decadent — a chocolate truffle in liquid form.
Ingredients
- 1 oz Dark Crème de Cacao
- 0.5 oz Heavy Cream
- Maraschino cherry · optional garnish
Method
- 1
Pour the crème de cacao into a chilled shot glass.
- 2
Slowly float the cream over the back of a bar spoon so it settles on top.
- 3
Keep the two layers distinct — dark below, pale above.
- 4
Perch a maraschino cherry on the rim.
The Story
The Angel's Kiss is a classic of the pousse-café tradition — the art of floating liqueurs in distinct bands by density. In its simplest and best-loved form it is just two layers: dark crème de cacao with a cap of cream, a cherry set on top. A staple of early-20th-century cocktail books, it is less a drink to analyze than a small, pretty indulgence to sip in one or two goes.
Recipe card
The whole recipe in one shareable image.
