Angel's Kiss

Pro tips

• Chill your coupe glass in the freezer for 5–10 minutes before building; cold glass helps layers hold longer.
• Pour each ingredient in order (by density) and over a bar spoon to prevent mixing and create distinct visual layers.
• Use room-temperature half-and-half and pour it last, slowly, to float it on top without sinking.
• Drink it slowly to taste the flavor progression from sweet crème de cacao through fruity and herbal notes.

Substitutions

• Sloe gin → cherry liqueur or blackberry liqueur (maintains sweetness and color contrast)
• Half-and-half → heavy cream (richer, less fluid; may layer more slowly)
• Brandy → cognac (smoother, more refined flavor profile)

Storage & make-ahead

Cocktails are best made fresh and consumed immediately. Store opened bottles at room temperature away from light.

Equipment

bar spoon · coupe glass or cocktail glass · jigger (for measuring 1/4 oz portions)

How do you layer an Angel's Kiss cocktail?

Pour ingredients slowly over the back of a bar spoon into a glass in order: crème de cacao, sloe gin, brandy, then half-and-half last. Density differences keep layers separate.

What glass should I use for an Angel's Kiss?

A coupe glass or small cocktail glass (2–3 oz) works best for this drink, allowing the layers to be clearly visible.

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

Yes. Substitute sloe gin with cherry liqueur or blackberry liqueur for a similar fruity note and color shift.

Is an Angel's Kiss served cold?

Yes. Chill the glass and use cold ingredients, or add a small ice cube to the glass before pouring for best results.

How do you prevent the layers from mixing?

Pour each ingredient slowly over the back of a bar spoon held just above the previous layer. Practice and patience are key to clean separation.