Garnish:
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, 65.0°brix) |
| 1 dash | Angostura Aromatic Bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
Gin-laced zesty citrus with subtle freshening mint with aromatic bitters adding depth of flavour and complexity.
History:
Adapted from a recipe in Harry Craddock's The Savoy Cocktail Book.
FALLEN ANGEL COCKTAIL.
Harry Craddock, 1930
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.
Alcohol content:
- 1.3 standard drinks
- 19.78% alc./vol. (39.56° proof)
- 17.9 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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