Angel’s Kiss

The original Angel’s Kiss appears in Harry McElhone’s 1922 book and is simply crème de cacao and cream, layered in a liqueur glass; later recipes add layers of crème Yvette and prunelle. Our Angel’s Kiss recipe reflects more complex members of the Pousse Café family. Its inclusion in this month’s Valentine’s theme is also due to its connection with the ladies’ drink genre and romantic, or even sexy, naming tropes.

INGREDIENTS

Kirschwasser, to rinse glass
¼ oz. raspberry syrup
¼ oz. crème de cacao
¼ oz. Campari
¼ oz. Cognac
¼-½ oz. cream, lightly aerated

Garnish: expressed and discarded lemon twist

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ABV LEVEL

Note: all ingredients should be chilled; ideally, crème de cacao, Campari, and Cognac will all be kept in the freezer for a bit before building the drink.

Rinse a very small glass with kirschwasser. Pour in the raspberry syrup. Setting a barspoon against the interior of the glass, slowly pour in the three following ingredients. Shake a small amount of cream in a very small jar to aerate it. Using a barspoon, float the cream on top. Express the oils of a lemon peel onto the drink and discard peel before serving.