An “impish version of a Shirley Temple,” as writer Lesley M.M. Blume describes it, the Angel’s Tit is perhaps the bawdiest of the “angel” cocktails, a celestially named series of sweet, layered dessert drinks fashionable in the 1920s and 1930s. Bartender Mikki Kristola of The Streamliner in Los Angeles takes the original 2-to-1 ratio of maraschino liqueur to heavy cream and tweaks it into an equal-parts shaken drink, with small amounts of Fernet Branca and Cherry Heering adding whispers of bitterness and complexity.