Angel's Kiss

Pro tips

• Chill all ingredients and glassware before layering to prevent layers from mixing.
• Pour each ingredient very slowly over the back of a bar spoon held just above the previous layer—speed is the most common cause of layer failure.
• Use room-temperature sweet cream; cold cream may sink instead of float, disrupting the visual effect.

Substitutions

• White crème de cacao → Dark crème de cacao (richer vanilla flavor, darker appearance)
• Crème Yvette → Violet liqueur or Chambord (changes floral/berry profile slightly)
• Old Mr. Boston Five Star Brandy → Cognac or other brandy (may alter sweetness balance)

Storage & make-ahead

Layered cocktails are best consumed immediately. Store bottled liqueurs sealed in a cool, dark place.

Equipment

bar spoon · cordial glass or small coupe glass

What does Angel's Kiss taste like?

Angel's Kiss is sweet, smooth, and creamy with subtle vanilla and floral notes from the crème de cacao and crème Yvette, balanced by the warmth of brandy.

How do you layer Angel's Kiss?

Pour each ingredient slowly over the back of a bar spoon in order: crème de cacao, crème Yvette, brandy, then sweet cream. Density differences create distinct layers.

Can you substitute ingredients in Angel's Kiss?

Dark crème de cacao works instead of white; other fruit liqueurs can replace crème Yvette; cognac substitutes for brandy. Avoid substituting sweet cream as it's essential for layering.

Is Angel's Kiss served as a shot or sipped?

It's traditionally served as a small sipped drink in a cordial glass, not a full shot, to savor the layered flavors and creamy texture.