The pour
A plump little angel with a sweet tooth, the Chubby Cherub transforms airy angel food cake into a cloud-like coupe. Amaretto brings the nutty almond sponge, while Licor 43 layers in vanilla-citrus warmth like a golden halo. Heavy cream whips it all into ethereal fluff, brightened by lemon’s zesty lift and a dollop of strawberry preserves for jammy berry bursts. Shaken to silky perfection and double-strained, it’s garnished with fresh strawberries and blueberries—playful pops of color on a heavenly canvas. Light as a feather, indulgent as forbidden fruit, this dessert sip will have you floating on cloud nine.
Ingredients
Serves
- Amaretto1½ oz
- Licor 431½ oz
- Heavy whipping cream2 oz
- Lemon juice¾ oz
- Strawberry preserves1 barspoon
- StrawberriesTo garnish
- BlueberriesTo garnish
Method
- 01Add the amaretto, Licor 43, heavy whipping cream, lemon juice, and strawberry preserves to a shaking tin with ice.
- 02Shake hard for 8–10 seconds until well chilled and emulsified.
- 03Double-strain into a chilled coupe.
- 04Garnish with fresh strawberries and blueberries skewered on a pick.
Five cocktails. Five conversations.
Take five with you.
A short PDF — five recipes, five questions worth asking, printed clean for the counter. Free, like everything else here.