Angel’s Wing Cocktail
1/2 Crème de Cacao. (Bols)
1/2 Prunelle Brandy. (Home made Sugar Plum Liqueur)
Use liqueur glass and pour ingredients carefully so that they do not mix. Pour a little sweet, cream on top.
Even this one wasn’t so bad, really. I think it was just shoe horning that violette in with the darker flavors of plum and chocolate in the Angel’s Kiss that got me.
I mean, obviously, this drink is very sweet and meant as an after dinner thing, to be drunk with coffee.
I ran across an interesting passage in the 1948 edition of “Bartender’s Guide by Trader Vic.”
Another ass who makes bartenders blow their corks is the show-off who orders fancy drinks–usually when the bar is crowded and the rush is on–just to impress his companions. I almost lost one of my best men one night; it took three guys to hold him when one such nit-wit ordered an eight-color Pousse-Cafe. The bartender sweat bullets getting the damn thing cooked up; spoiled the first two because he couldn’t remember which liqueurs were the heaviest (you get an order for one of the fool things about once every five years), but he finally sent it to the table with pride. It was beautiful, glowing with color. And what did the guy do but display it to his friends and then down it with one gulp like a straight shot! In case there’s anyone who doesn’t know how to drink a Pousse-Cafe, it should be sipped, one color at a time.
So whatever you do, don’t order one of these layered shots when a bar is busy!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.