Angel's Tit

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.86)

1. Build the raspberry syrup, creme yvette, and pure cream carefully in thirds in a pousse cafe glass.
2. Set a cherry into the cream with a toothpick laid across the top of the glass and serve.

Garnish: Cherry on a toothpick.

Daly's emphasis on visual appeal makes this a useful checkpoint for the continuing theatrical after-dinner miniature tradition.

The garnish architecture is central to the drink's identity.

Bartenders' Manual by Bartenders Association of America (1913, p.14)

1. Fill the cordial glass partway with curacoa, float cream on top, and place a skewered cherry over the glass.

Garnish: Cherry

Julian's Recipes by Julian Anderson (1919, p.20)

1. Put a maraschino cherry in a sherry glass and cover it with anisette.
2. Float Creme Yvette, then Curacao, then pure cream on top, and serve.

Garnish: Maraschino cherry

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.103)

1. Build and serve cold.