Yield: 1 Servings
|¾ ounce||White creme de cacao|
|¼ ounce||Sweet cream|
Pour creme de cacao in a pousse-cafe glass. Carefully float cream on top, being careful not to let ingredients mix. (You can float the cream by holding a teaspoon bottom-side up over the glass and pouring the cream slowly over it.)
Float cherry on top of cream (also known as a King Alphonse when you add the cherry).
Recipe By : Joe Robertson