Angelo Azzurro
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Angelo Azzurro
Serve in a Coupe glass
| 1 1⁄2 oz | Hayman's London Dry Gin |
| 2⁄3 oz | Cointreau triple sec liqueur |
| 1⁄3 oz | Luxardo Bitter Bianco liqueur |
| 1⁄3 oz | Bols Blue Curaçao |
| 1⁄3 oz | Chilled water omit if using wet ice |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Many may look at the ingredients in this cocktail and come to the conclusion that it should be stirred. It is classically shaken and is all the better for the added invigoration and dilution. I've respected the ingredients of the contemporary version of this cocktail but the proportions are by yours truly.
History:
Meaning 'blue angel' in Italian, Angelo Azzurro was originally created in 1980 by Giovanni "Mammina" Pepè in Rome, Italy and comprised gin, triple sec and blue curaçao. Some 40 years after its creation, this Italian classic was updated with the addition of balancing Bitter Bianco by Nick Palmeri at Gaetano's Ristorante in Henderson, Nevada, USA.
Nutrition:
One serving of Angelo Azzurro contains 185 calories
Alcohol content:
- 1.7 standard drinks
- 24.49% alc./vol. (24.49° proof)
- 23.3 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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