Angel's Delight

Pro tips

• Chill your glass before layering to help layers hold longer and improve mouthfeel
• Pour each ingredient over the back of a bar spoon held just above the previous layer — speed and angle are critical for separation
• Use fresh cream (not whipped) poured last in the thinnest stream for the most stable top layer

Substitutions

• Crème de Violette → Crème de Yvette (similar violet liqueur, slightly different flavor intensity)
• Fresh Cream → Heavy Cream (use sparingly; denser and may not layer as smoothly)

Equipment

bar spoon · shot glass or cordial glass · jigger (1/4 oz measure)

How do you layer Angel's Delight properly?

Pour ingredients slowly over the back of a bar spoon in order: grenadine first (densest), then triple sec, crème de Yvette, and fresh cream last (lightest). Pour the cream very slowly to maintain distinct layers.

Can you make Angel's Delight without crème de Yvette?

Crème de Yvette is difficult to substitute authentically as it has a unique violet flavor. Crème de violette is the closest alternative, though it will alter the drink's profile slightly.

Is Angel's Delight served as a shot or cocktail?

It's traditionally served as a layered shot in a cordial or shot glass, meant to be sipped slowly to taste each layer rather than consumed in one gulp.

Why won't my layers stay separate?

Ensure all ingredients are at room temperature, pour very slowly over a bar spoon, and don't stir. Temperature differences and pouring too quickly cause layers to mix.