The Angel’s Kiss sounds like the sweetest drink ever, as one would expect an angel’s kiss to be. It is darker and naughtier, in fact, than one would expect, with moderately sweet, layered flavours of chocolate, cherries and cream. The Angel’s Kiss is best served as an after dinner drink, and many enjoy it in place of dessert for a bit of a kick.
A cocktail with a name like that becomes significantly more popular near the Christmas holiday season, and its romantic name and sweet tastes make it a favourite dessert cocktail for lovers at Valentine’s Day as well.
Depending on how you’re feeling and the mood of the occasion, you can choose to make the drink “nice” (made with white Crème de Cacao) or “naughty” (made with dark Crème de Cacao). The nice version is best enjoyed in the start of an evening, or with friends, and the dark one is perfect for late in the night, or a romantic time with someone special, when things start to get hot and heavy. With two sides to this drink, the Angel’s Kiss is a highly enjoyable and popular drink which most bartenders can whip up in a jiffy as well.
Although the history of this cocktail is largely unknown, it is safe to say that it dates back to the Prohibition at least. Its incorporation of chocolate liqueur, heavy cream and a cherry on top make it near irresistible to just about anyone.
Here is a recipe for the Angel’s Kiss cocktail.
- 10 ml White or Dark Crème de Cacao
- 10 ml Sloe Gin
- 10 ml Brandy
- 10 ml half-and-half cream
- Chill a cordial glass by keeping in the refrigerator for 5 minutes or adding ice cubes for 5 min.
- Float each ingredient, in the given order, over the back of a barspoon into a chilled cordial glass in order to layer each ingredient over the other
- Garnish with a maraschino cherry on top before serving
- Float carefully, in order given, over back of barspoon into chilled cordial glass, so that each ingredient layers on preceding one. Serve in a Cordial or Pony Glass.
- Cordial glass
- Fridge or ice cubes to chill glass
- Maraschino cherry for garnish