Angel's Tip

Pro tips

• Chill your glass beforehand to keep the cocktail cool longer and maintain layer separation.
• Pour the cream slowly over the back of a bar spoon to achieve clean, visible layers rather than a uniform mixture.
• Use fresh cream (heavy or whipping cream), not UHT or ultra-processed varieties, for the smoothest, richest texture.
• Add the maraschino cherry just before serving to prevent it from absorbing excess liquid.

Substitutions

• Crème de cacao (dark) → Crème de cacao (white) (lighter color, same flavor profile)
• Fresh cream → Half-and-half (thinner consistency, less rich but still creamy)
• Maraschino cherry → Cocktail onion or lemon twist (changes profile; use only if preferred)

Equipment

bar spoon (for layering) · jigger or measure (for accurate proportions) · coupe or cocktail glass

Do I need to shake or stir Angel's Tip?

No. Layer or gently pour the crème de cacao first, then slowly add fresh cream over the back of a bar spoon to create distinct layers without vigorous mixing.

Can I make Angel's Tip ahead of time?

Not recommended. Prepare it fresh just before serving to maintain the cream's texture and prevent separation or oxidation.

What glass should I use?

Traditionally served in a small coupe, cocktail glass, or even a shot glass. Any small stemware works.

Is this drink alcoholic?

Yes. Crème de cacao is a liqueur, so this is a full-strength alcoholic cocktail.

Can I substitute the cream?

Heavy cream works best, but you can use half-and-half for a lighter version; avoid milk as it will not layer properly.