| 1 | Pour creme de cacao in a pousse-cafe glass. |
| 2 | Carefully float cream on top, being careful not to let ingredients mix. |
| 3 | (you can float the cream by holding a teaspoon bottom-side up over the glass and pouring the cream slowly over it). |
| 4 | Float cherry on top of cream (also known as a king alphonse when you add the cherry) |
