Angel's Wing

Pro tips

• Chill your glass beforehand; a cold serving temperature balances the sweetness and enhances the cream's silky texture.
• Shake vigorously with ice for 10–15 seconds to properly emulsify the cream and chill the drink without over-diluting.
• Use fresh cream or heavy cream for best results; older or low-fat cream may not blend as smoothly.
• Strain immediately after shaking to prevent the cream from separating or breaking.

Substitutions

• White crème de cacao → Dark crème de cacao (shifts flavor to deeper chocolate, less bright)
• Five Star Brandy → Cognac or VS brandy (similar profile, slightly different oak complexity)
• Sweet cream → Half-and-half or heavy cream (lighter mouthfeel or richer, respectively)

Equipment

cocktail shaker · jigger · coupe glass or cocktail glass

Can I make Angel's Wing without fresh cream?

Yes. Half-and-half, heavy cream, or even condensed milk can substitute, though texture and richness will vary slightly.

Should Angel's Wing be shaken or stirred?

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

What glassware is best for Angel's Wing?

A coupe glass or small cocktail glass is traditional, though any chilled glass works for this after-dinner drink.

Is Angel's Wing the same as other cream cocktails?

No. The combination of white crème de cacao and brandy with cream is specific to Angel's Wing; ratios and spirit choices differ from similar drinks.