Angel's Kiss / Angel's Delight

I got these lovely cordial glasses and have been using them to make these pretty drinks known as Pousse-Cafe. These drinks are very difficult to pour without having the layers mix, especially with certain liqueurs.That has required me to adjust the positioning of layers because the specific weights of liqueurs are different than those in the original recipe. Getting them out of order causes them to flip their positions and mix.

This post is a two-for-one because these drinks are both "Angel" drinks and Pousse-Cafe, which puts them on the same page of the New York Bartender's Guide.

First the Angel's Kiss (left). It begins with white creme de cacao. But sloe gin, which follows is lighter than even fatty half-and-half, it has to come third. Sloe gin is a blend of sloeberry liqueur and gin, so it tends to break up by the weight of its ingredients. You'll see it blend down into the cream and up into the brandy in the tall glass. So the recipes that follow take this into account.

Angel's Kiss

• 1/4 oz. creme de cacao
• 1/4 oz. half-and-half
• 1/4 oz. sloe gin
• 1/4 oz. brandy

Pour each ingredients in the order given over the back of a spoon into a Pousse-Cafe glass so that each ingredient forms a layer that does not mix.

Angel's Delight

• 1/4 oz. grenadine
• 1/4 oz. triple sec
• 1/4 oz. half and half
• 1/4 oz. sloe gin

Pour each ingredients in the order given over the back of a spoon into a Pousse-Cafe glass so that each ingredient forms a layer that does not mix.