Angel's Kiss

Pro tips

• Chill your glass in the freezer for 10–15 minutes before layering to prevent the cream from sinking and disrupting the layers.
• Pour each ingredient slowly over the back of a bar spoon held just above the previous layer; speed causes mixing instead of layering.
• Use heavy cream or whole milk if light cream is unavailable; avoid whipped cream, which floats too easily and breaks the visual effect.
• Layer in exact order: crème de cacao → sloe gin → brandy → cream. Reversing order will not produce the same float.

Substitutions

• Sloe gin → ruby port or cherry liqueur (maintains sweetness and color)
• Light cream → heavy cream (slightly richer, may layer differently)
• White crème de cacao → clear crème de cacao or Cointreau (changes flavor profile slightly)

Storage & make-ahead

Angel's Kiss is best served immediately after layering. Pre-batched unmixed ingredients will keep refrigerated for up to 2 days.

Equipment

bar spoon · cordial glass or coupe glass · jigger (for precise 1/4 oz measurements)

How do you layer an Angel's Kiss cocktail?

Pour ingredients slowly over the back of a bar spoon in order: crème de cacao, sloe gin, brandy, then cream. Each layer floats on the one below due to different densities.

Can you make an Angel's Kiss without sloe gin?

Yes. Substitute with ruby port, cherry liqueur, or raspberry liqueur for similar color and sweetness, though the flavor profile will shift slightly.

What glassware is best for this cocktail?

A cordial glass or small coupe glass (2–3 oz) works best to showcase the layered effect and keep the drink properly proportioned.

Is Angel's Kiss served cold or warm?

Serve chilled. Use a pre-chilled glass or add ice briefly before layering to keep ingredients cold without diluting the layers.

Can you batch this cocktail in advance?

Layering works best fresh, but you can pre-measure all ingredients separately and layer to order within minutes of service.