Tract · Cocktails

Shooter · Built in glass · Historical · complexity 1/5

Angel's Kiss

A tiny layered cordial of cacao and fresh cream.

Served in Liqueur glass.

Variants (6)

L'Art du Shaker by Dominique Migliorero (1925, p.9)

0.5 partcreme de cacao — Creme de cacaobase
0.5 partcream — Creme fraicheother
  1. Build in a liqueur glass and serve.

Cocktails by Piero Grandi (1927, p.24)

0.67 glasscreme de cacao — Creme de cacaobase
0.17 glasscream — creme fraicheother
  1. Build the ingredients in a liqueur glass, keeping the cream distinct.

370 Recettes de Cocktails by Jean Lupoiu (1928, p.9)

0.67creme de cacao — Crème de Cacaobase
0.33cream — Crème Nestléother
  1. Build the ingredients directly in a liqueur glass and serve.

The Art of Mixing by James A. Wiley and Helene M. Griffith (1932) — Wiley 1932, opening A-B recipe run

0.67 partcreme de cacao base
0.33 partFresh cream dilution
  1. Pour into a liqueur glass, add a little ice, stir, and serve.

Ice: Little ice

The Artistry of Mixing Drinks by Frank Meier (1936, p.24)

0.33 partbrandy — Brandybase
0.33 partcrème de cacao — Crème de Cacaobase
0.33 partcream — Fresh Creamother
  1. Pour slowly and carefully into a liqueur glass so the ingredients should not mix.

Café Royal Cocktail Book by W. J. Tarling (1937, p.34)

0.5 partcreme de cacao — Crème de Cacaobase
0.5 partcream — Poured on top with the aid of a spoon.other
  1. Pour the creme de cacao into a liqueur glass.
  2. Float the cream on top with the aid of a spoon so the ingredients do not mix.

Do not mix the layers.

See also: Angel's Dream

Ingredients must not mix.