Angel's Kiss

Pro tips

• Chill your glass beforehand to keep the drink cold and help layers set more distinctly.
• Pour the sweet cream slowly over the back of a bar spoon tilted just above the surface to achieve clean layering without mixing.
• Use room-temperature ingredients for the clearest layer separation; cold liqueurs mix more easily.
• Stir gently before drinking if you prefer the flavors blended, or sip through the layers for a progressive taste experience.

Substitutions

• Crème de yvette → crème de violette (floral character replaces berry notes)
• Sweet cream → heavy cream or half-and-half (texture remains creamy; adjust pour rate)
• Old Mr. Boston Five Star Brandy → cognac or other dry brandy (flavor deepens)

Equipment

bar spoon · jigger or shot glass for measuring

What is the correct way to layer Angel's Kiss?

Pour ingredients in this order over ice or into a glass: crème de cacao first, then crème de yvette, brandy, and finally sweet cream floated on top by pouring slowly over the back of a bar spoon.

Can I make Angel's Kiss without crème de yvette?

Crème de yvette is distinctive and difficult to substitute directly, but you can use crème de violette as a close alternative, though the flavor profile will shift slightly toward floral notes.

Should Angel's Kiss be served cold or at room temperature?

Serve Angel's Kiss chilled, either over ice in a glass or as a layered shot at room temperature if you prefer the flavors to blend more quickly.

What type of cream works best for the top layer?

Use heavy cream or half-and-half poured slowly over the back of a bar spoon to float it. Avoid whipped cream, which will not layer properly.