Angel's Wing

Pro tips

• Measure each ingredient precisely at 1/3 oz — the equal ratio is essential for balanced flavor and creamy texture.
• Chill your glass before pouring to keep the drink cold longer and prevent cream from separating.
• Shake hard for 10–15 seconds with plenty of ice to emulsify the cream and chill thoroughly.
• Strain immediately after shaking to prevent the cream from separating or the ice from over-diluting the cocktail.

Substitutions

• Old Mr. Boston Creme de Cacao → Bols or Luxardo crème de cacao (same rich chocolate-vanilla base)
• Old Mr. Boston California Brandy → cognac or other dry brandy (may add more oak, slightly less sweetness)
• Sweet Cream → heavy cream or half-and-half (adjusts richness; use same volume)

Storage & make-ahead

Best served immediately after preparation. Not intended for advance prep or storage.

Equipment

cocktail shaker · jigger · coupe or cocktail glass · bar strainer

What does Angel's Wing taste like?

Rich and creamy with chocolate and vanilla notes from the crème de cacao, rounded out by the warmth of brandy and silky sweetness of cream.

Should Angel's Wing be shaken or stirred?

Shake vigorously with ice to properly combine and chill the cream-based mixture, then strain into a glass.

Can I make Angel's Wing without fresh cream?

Heavy cream or half-and-half work as substitutes, though the texture and richness may vary slightly.

What glassware should I use?

Serve in a coupe glass or cocktail glass for a classic presentation.

How do I prevent curdling in this cream cocktail?

Use fresh cream, shake with cold ice, and strain immediately to keep acidity minimal and temperature consistent.