Originally written to include blue curaçao and Parfait Amour—often simply an imitation version of Crème de Violette—this recipe looked like a smurf’s breakfast shake and tasted like a melted popsicle. With a few ingredient swaps, however—Cointreau for blue curaçao, Crème de Violette for the Parfait Amour—Tristan Willey of Brooklyn’s Long Island Bar has turned it into a charmingly retro after-dinner drink.
Blue Angel
Adapted from Playboy's Host & Bar Book (1971)
Ingredients
Serving: 1
- 1/2 ounce blue curaçao
- 1/2 ounce parfait amour
- 1/2 ounce brandy
- 1/2 ounce lemon juice
- 1/2 ounce cream
Directions
- Add all ingredients to a shaking tin and shake well with ice.
- Strain into a pre-chilled cocktail glass.
Editor's Note
Updated recipe:
1 ounce cognac
.5 ounce Cointreau
.25 ounce Crème de Violette
.25 ounce simple syrup
.75 ounce lemon Juice
.5 ounce cream
Shake all ingredients, strain into a coupe and serve up.