Angels Tit

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by Raul Faria

#12 in our mission to recreate all the cocktails of Gary “Gaz” Regan’s “the Joy of Mixology” is the Angels Tit. Get your mind out of the gutter class, that what it’s called. This is a fairly straight forward “pousse café” (which is usually a small layered cocktail) definitely in the dessert cocktail category. I like that it has a nice color contrast with the dark brown and stark white and I also think it’s a very elegant addition to a dessert course at a dinner party or a nice treat for a guest finishing their meal at the Bar. In terms of flavor there are a few “Box of Crayons” moments here for fun variations, like say adding espresso to your whipped cream also try grating some dark chocolate or cocoa powder over the top. This is a very minimalistic cocktail in regards to ingredients and tools but there is some technique and prep involved. Let’s get started:)

1) Lets get our tools together; we will need our small, stemmed 4-5 oz cordial glass or “pousse café” glass, a barspoon, cocktail picks, a whisk, a jigger with a 1 oz or 2 oz measure. Our shopping list will include Dark Crème de Cacao, heavy whipping cream and maraschino cherries.

2) Lets get our prep work done. Let’s get our 1 cup of heavy whipping cream into a ice cold chilled bowl and whisk until we reach the desired consistency. We are looking for thick but pourable, like a melty McDonald’s Milkshake. Now you can also simply add the cup of heavy whipping cream into your blender and pulse until you get that desired texture. This can be tricky though because it can over blend pretty quickly and leave you with whipped cream that will not pour. If that happens simply add more heavy whipping cream and stir with your barspoon in the blender itself. Use whichever method you feel more comfortable with but the bowl and whisk takes longer but is more accurate. We also add various flavors to the whipping cream to add a twist to this cocktail so feel free to play with different syrups, powders, spices, sky’s the limit.

3) Lets get our glass and pour 2 oz of our desired Dark Crème de Cacao. Bols, Hiram Walker and Dekuyper make quality traditional Dark Crème de Cacao but there are also specialty brands like Godiva, Thatcher’s Organic and Trader Vic’s offering fun alternatives to the old standbys.

4) Now for some technique, we are going to float the whipped cream over the top. Have the bottom side of the barspoon over one side of the cocktail and pour the whipped cream over the spoon. As you pour pull the spoon along the top to distribute over the Dark Crème de Cacao.

5) Garnish with a picked maraschino cherry and place over the top. Enjoy!

Below are some pics of the layering process.

Be sure to pick up a copy of “the Joy of Mixology” by Gary “Gaz” Regan and visit http://gazregan.com and sign up for Gaz’s newsletter.

 

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