Crème de Cacao (white) - 3/4 oz
Apricot Brandy - 3/4 oz
Cream - 3/4 oz
Layer in the order given in a pousse-café or shot glass.
Another layered shooter, sweet, creamy and disgusting. But maybe not for everyone, just pay more attention to the presentation.
Simple drink, pour in equal parts of everything, using the back of a spoon, layer apricot brandy above cacao, and then float the cream on top. The colour of crème de cacao wasn’t specified in the Savoy Cocktail Book, and you might find some people using darker version, but I prefer using white crème de cacao, simply because just like apricot brandy, they are both translucent, giving that fun transition effect.