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Fallen Angel

Difford’s Guide
Discerning Drinkers (76)
Measurements in:
Serves:
1
Ingredients
1 23 fl oz Hayman's London Dry Gin
34 fl oz Lemon juice (freshly squeezed)
112 fl oz Giffard Peppermint Pastille crème de menthe
12 fl oz Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1 dash Angostura Aromatic Bitters
2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glass

Photographed in an UB Retro Coupe 1910

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of mint leaf or tip of mint sprig.

Method

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

  1. Garnish with a mint leaf or float the tip of a mint sprig.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour

Health & Nutrition

Nutrition:

One serving of Fallen Angel contains 169 calories

Alcohol content:

  • 1.2 standard drinks
  • 17.3% alc./vol. (34.6° proof)
  • 16.8 grams of pure alcohol

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


Review

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

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$2.61 per cocktail*

Makes a minimum of 15 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Gallery

Comments & Discussion

Simon Sedgley Premium Member
A lovely sour. We substituted Italicus for the Creme de Menthe, dialled the sugar syrup down to 10ml and, finally, once everything else was in the Coupe, instead of the mint leaf, added the dash of Angostura Bitters as a floated garnish...visually very pleasing for us.
score: 0
Caspian Berggren Premium Member
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.
score: 1
Chris Dimal
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.
score: 1
Rüber Drinks
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.
score: 1
Rüber Drinks
It works well, but I think the creme de cacao can dial back to 1/8 oz. instead.
score: 1
Doris Magnus
very tasty I love the citrus and mint Great cocktail to decorate the christmas tree by
score: 4
Michael Keinath
Too minty. Scale back the crème de menthe
score: 1
Sally Morgan Premium Member
Dial back the sugar syrup to 12.5 ml and it’s delicious
score: 1
Difford’s Shop logo
$2.61 per cocktail*

Makes a minimum of 15 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.