#breastdrinks

[jollybartender]

Slippery Nipple

I imagine that before there was the shot that was popularized in the 90s, this cocktail must have existed. It is harder to make than the shot, though, because it requires floating Bailey's on top of cold Sambuca. This works, though if you use the back of a spoon resting in the Sambuca. And if you chill the Sambuca in the refrigerator, it will be more dense than if you add water from shaking or stirring. (Don't do that.) Rose's grenadine--and I'm sorry to say that there is a lot of chintzy 90s appeal to this cocktail that can only be replicated with chintzy 90s ingredients--is the only option to make the nipple tip. It sinks to the bottom of the glass, giving you a clear breast shape above it, coated with a creamy skin-colored float of Bailey's.

See the recipe on my website.

[jollybartender]

Angel’s Tit

A glance at the name, and you know that this rich cocktail belongs to the series of "breast"drinks like the Slippery Nipple and the Bosom Caresser. Take a look at the drink itself, and you see it is one of those layered drinks known as Pousse Cafe. It is designed to look like a nipple on the bottom with a creamy breast above it. Difficulty with the specific weights of each liquor may determine the exact order you can put the ingredients. The recipe, though is mostly accurate in that it calls for white creme de cacao first because it is heavier, maraschino liqueur next because it is more alcoholic and less sugary, and half-and-half last because it is fatty and floats on top. My maraschino liqueur is clear, so it is indistinguishable from white creme de cacao. I combined the creme de cacao with grenadine to make it visible and to give more of a nipple impression for the bottom of the glass. (Now that I think of it, the maraschino cherry is probably intended to be the tip of the breast, so put it in the bottom of the glass, or do as I did with the grenadine and creme de cacao.)

See the recipe on my website.