Cocktails

Angel's Delight

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

serves 1

'/2 measure chilled grenadine
'/2 measure chilled triple sec
'/2 measure chilled sloe gin
'/2 measure chilled single cream

Pour the grenadine into a chilled shot glass, pousse cafe glass or champagne flute, then, with a steady hand, pour in the triple sec to make a second layer. Add the sloe gin to make a third layer and, finally, add the cream to float on top.

Variations

Angel's Kiss:

pour '/2 measure chilled creme de cacao into a chilled shot glass, pousse cafe glass or champagne flute. With a steady hand, gently pour in '/2 measure chilled sloe gin to make a second layer, then gently pour in !/2 measure chilled brandy. Finally, gently pour in '/2 measure chilled single cream.

Angel's Tit:

pour '/2 measure chilled white creme de cacao into a chilled shot glass, pousse cafe glass or champagne flute. With a steady hand, pour in '/2 measure chilled Maraschino to make a second layer and, finally, pour in '/2 measure single cream to float on top. Decorate with a cocktail cherry.

Pousse Cafe:

pour '/2 measure chilled grenadine into a chilled shot glass, pousse cafe glass or champagne flute. With a steady hand, pour in '/2 measure chilled white creme de cacao to make a second layer, followed by '/2 measure chilled Maraschino to make a third layer. Pour in '/2 measure chilled clear Curacao, then pour in '/2 measure'chilled green creme de menthe to make a fifth layer. Finally, pour in '/2measure chilled brandy to float on top.

Rainbow:

pour 1/2 measure chilled creme de cacao into a chilled shot glass, pousse cafe glass or champagne flute. With a steady hand, pour in '/2 measure chilled creme de violette to make a second layer, followed by '/2 measure chilled green Chartreuse to make a third layer. Add '/2 measure chilled yellow Chartreuse, ther '/2 measure chilled Maraschino, '/2 measure chilled Benedictine and, finally, '/2 measure chilled brandy.

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