Serve in aCoupe glass
Mint leaf or float tip of mint sprig
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 2/3 fl oz||Rutte Dry Gin|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|1/12 fl oz||Giffard Peppermint Pastille crème de menthe|
|1/2 fl oz||Sugar syrup (rich) 2 sugar to 1 water|
|1 dash||Angostura Aromatic Bitters|
|2 drop||Saline solution 4:1 (20g sea salt to 80g water)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Gin-laced zesty citrus with subtle freshening mint with aromatic bitters adding depth of flavour and complexity.
Adapted from the following recipe and accompanying notation in Harry Craddock's The Savoy Cocktail Book:
"1 Dash Angostura Bitters
2 Dashes Crème de Menthe
The Juice of 1 Lemon or ½ Lime
1 Glass Dry Gin
Shake well and strain into cocktail glass.
It has never been made quite clear as to whether this is intended to be taken by the Angel before or after falling; as an encouragement or as a consolation."
There are approximately 169 calories in one serving of Fallen Angel.