Angel's Wing

Pro tips

• Chill all glassware and ingredients beforehand; a warm glass will dilute the drink and break the cream emulsion.
• Shake vigorously for 10–15 seconds to properly chill and aerate the half-and-half, creating a silky texture.
• Use fresh half-and-half; aged or low-quality cream can curdle or separate when shaken with alcohol.
• Strain immediately into the chilled glass to minimize separation and maintain the smooth, unified consistency.

Substitutions

• White crème de cacao → dark crème de cacao (richer chocolate note, deeper color)
• Half-and-half → heavy cream (richer, denser; use 3/8 oz instead of 1/2 oz)
• Brandy → cognac or VS brandy (smoother, more refined profile)
• Half-and-half → oat milk or coconut cream (dairy-free; adjust ratio to taste)

Storage & make-ahead

Angel's Wing is best enjoyed fresh immediately after mixing; do not store pre-made as cream will separate.

Equipment

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

Can I make Angel's Wing without half-and-half?

Yes. Use heavy cream, whole milk, or coconut cream as alternatives; adjust ratios to taste for desired creaminess.

Should Angel's Wing be shaken or stirred?

Shake with ice to chill and emulsify the cream properly, then strain into a chilled coupe or cocktail glass.

What's the best brandy for this cocktail?

Use a mid-range brandy or cognac; the quality matters since brandy is a primary flavor. Avoid overproof or very high-proof varieties.

Can I batch Angel's Wing ahead?

Yes, but mix just before serving to prevent separation. Pre-chill all components and shake individually or in small batches.

What glassware works best?

A chilled coupe glass or cocktail glass is traditional; small rocks glass also works for a casual serve.