1. Cream - 0.68 oz. 2. Brandy - 3/4 oz. 3. Mandarine Napoleon - 3/4 oz. 4. Cream de Cacao - 1 tsp 5. Dark Creme de Cacao - 3/4 oz.
Cocktail Mixing Instructions:
Stir the Brandy, Mandarin and Brown Crème de Cacao with ice.
Strain into glass.
Shake Chilled Cream with the White Crème de Cacao and float on top.
Garnish with orange peel shapes