Fallen Angel

Difford’s Guide
Discerning Drinkers (48 ratings)

Photographed in an UB Retro Coupe 1910

Ingredients:
1 23 oz Hayman's London Dry Gin
34 oz Lemon juice (freshly squeezed)
0.08 oz Giffard Peppermint Pastille crème de menthe
12 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash Angostura Aromatic Bitters
2 drop Saline solution 4:1 (20g sea salt to 80g water)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of mint leaf or tip of mint sprig.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Garnish with a mint leaf or float the tip of a mint sprig.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

Gin-laced zesty citrus with subtle freshening mint with aromatic bitters adding depth of flavour and complexity.

View readers' comments

History:

Adapted from a recipe in Harry Craddock's The Savoy Cocktail Book.

FALLEN ANGEL COCKTAIL.
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.

Harry Craddock, 1930

Nutrition:

One serving of Fallen Angel contains 169 calories

Alcohol content:

  • 1.1 standard drinks
  • 17.3% alc./vol. (17.3° proof)
  • 15.6 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.

Join the discussion

Showing 6 comments for Fallen Angel.
See discussion in the Forum

Please log in to make a comment
Caspian Berggren’s Avatar Caspian Berggren
9th March at 20:16
Very nice drink. Be careful about the mint, it's there to just provide an accent and enhance the juniper notes. Maybe on the sweet side for a sour but balanced nonetheless.
Chris Dimal’s Avatar Chris Dimal
20th March 2023 at 19:47
Ah. My first cocktail of this website. I remember its powerful mintiness, with some botanical complexity. I made this first without the bitters, then I made it again with it, shaking my world. The salt actually makes it balanced.
Rob Gray’s Avatar Rob Gray
22nd December 2021 at 00:19
A lovely cocktail with an equally lovely complexity and evolution. We enjoyed our first ones with a square of dark chocolate!

As an experiment, I am going to add 1/4oz of creme de cacao to this recipe, just to see what happens. Will report back.
Rob Gray’s Avatar Rob Gray
22nd December 2021 at 00:37
It works well, but I think the creme de cacao can dial back to 1/8 oz. instead.
Avatar

Anonymous

14th December 2021 at 23:17
very tasty I love the citrus and mint Great cocktail to decorate the christmas tree by
12th December 2021 at 06:59
Too minty. Scale back the crème de menthe
Sally Morgan’s Avatar Sally Morgan
30th January 2021 at 20:05
Dial back the sugar syrup to 12.5 ml and it’s delicious