Angel’s Delight Recipe

By | Published , Last Updated: November 22, 2013 | Cocktails | No Comment

This is a modern version of classic pousse-café, in that the ingredients form separate layers in the glass- providing you have steady hand- to create a rainbow effect. You can drink it as a slammer or sip it in a more genteel manner.

INGREDIENT:

½ measure grenadine, chilled

½ measure triple sec, chilled

½ measure sloe gin, chilled

½ measure single cream, chilled

METHOD:

1. Pour the grenadine into a chilled shot glass, pousse-café glass or champagne flute, then, with a steady hand, pour in the triple sec to make a second layer.

2. Add the sloe gin to make a third layer and, finally, add the cream to float on top.

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