Friday, March 26, 2010

Angel's Tip

Equipment: Pony glass, 1/2 ounce dark Creme de Cocoa, 1/2 ounce 1/2&1/2 cream, maraschino cherry garnish.

Pour Creme de Cocoa in glass; float cream on top; lay garnish on bar toothpick across top of glass and serve

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