Angel’s Tip Cocktail
Angel’s Tip Cocktail
3/4 Liqueur Glass Crème de Cacao.
1/4 Fresh Cream.
Use liqueur glass and float cream.
Another layered after dinner cocktail.
The Angel’s Tip is not nearly as vile as the Angel’s Kiss. I would call this one at least “drinkable.”
I still recommend you have a glass of coffee or tea nearby to cut the sweetness.
Heck, if it wasn’t so much work to layer the stupid thing, (this one’s really not,) I’d say pour it right in your coffee!
Some books recommend chilling the liqueurs and/or liquors before making layered cocktails. Seems a bit persnickety to me, but it is probably not an horrible idea.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Comments
Comment from erik_flannestad
Time: January 8, 2008, 2:25 pm
Oh those crazy scientists!
Pipettes seems like a bit far to take it, but who knows!
Comment from Anita
Time: January 8, 2008, 2:01 pm
When MxMo did shots, a number of us chose pousse-cafe type drinks. After I’d spent days chilling and carefully bar-spooning liqueurs for my B-52 photo, I read Darcy’s post on using a pipette to make perfect layers:
http://www.theartofdrink.com/blog/2007/03/how-to-make-a-layered-shooter.php