Angel's Tit

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: build
• Glass: champagne flute
• Garnish: cherry
• ABV: 10%

Ingredients

• 1 oz chilled white crème de cacao — 2
• 1 oz heavy cream — 0.5
• Maraschino cherry

How to make it

1. Pour crème de cacao into a chilled champagne coupe.
2. Float the cream on top, and garnish with the cherry.

A delicate cocktail with chocolate notes.

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