Angel's Wing

Pro tips

• Chill your glass beforehand—a cold serve prevents the cream from curdling and keeps the drink smooth longer.
• Measure precisely: equal parts crème de cacao and brandy (0.5 oz each) with 1 tbsp cream ensures proper balance; too much cream makes it cloyingly sweet.
• Shake vigorously for 10–15 seconds with ice to chill and aerate; this creates a subtle foam top that enhances texture.
• Strain immediately after shaking to prevent over-dilution; this cocktail is best served cold and fresh.

Substitutions

• Light cream → heavy cream (richer texture, use sparingly) or half-and-half (lighter, more balanced)
• White crème de cacao → dark crème de cacao (deeper chocolate flavor, darker color)
• Brandy → cognac (higher quality, smoother finish) or high-proof bourbon (bolder, spicier profile)

Storage & make-ahead

Cocktails are best served immediately after preparation; do not store mixed drinks.

Equipment

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

What type of brandy works best for Angel's Wing?

Use a quality, smooth brandy (VS or VSOP cognac works well). Avoid heavily oaked brandy that may overpower the delicate crème de cacao.

Can I make Angel's Wing without cream?

No—cream is essential to the drink's signature texture and flavor. Omitting it changes the cocktail entirely.

Should Angel's Wing be shaken or stirred?

Shake with ice to properly chill and combine the ingredients, then strain into a coupe or cocktail glass. The shaking also creates a slightly frothy top.

Can I use dark crème de cacao instead of white?

Yes, though it will darken the drink and add deeper chocolate notes. White crème de cacao is traditional and keeps the color pale.

What's the best glassware for Angel's Wing?

Serve in a chilled coupe glass or cocktail glass. A smaller 3–4 oz glass is ideal since this is a rich, potent drink.