Angel Face

Difford's Guide
User Rating (51 ratings)

Serve in a

Coupe glass

Photographed in an

UB Retro Fizzio 1920 Coupe 9oz

Garnish:

Orange zest twist, or apple wedge on rim, or float (dehydrated) apple slice

How to make:

STIR all ingredients with ice and fine strain into a chilled glass.

1 fl oz Rutte Dry Gin
1 fl oz Avallen Calvados
1 fl oz Giffard Abricot du Roussillon liqueur
1/3 fl oz Chilled water (omit if using wet ice)
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Review:

Rich apricot and apple with a backbone of botanical gin. Balanced rather than dry or sweet.

This drink looks better when stirred but the Harry Craddock's original 1930 recipe is shaken and the extra dilution this brings helps mellow this boozy classic. Hence, we've added a splash of water to increase the dilution of the stirred recipe. Although an act of heresy, a splash of processed and packed clear "apple juice drink" also works wonders in place of added chilled water.

History:

Adapted from Harry Craddock's 1930 The Savoy Cocktail Book which stipulates "Shake well and strain into cocktail glass" rather than to stir as modern convention dictates.

ANGEL FACE COCKTAIL.
1/3 Dry Gin.
1/3 Apricot Brandy.
1/3 Calvados.
Shake well and strain into cocktail glass.

Harry Craddock, 1930

Nutrition:

One serving of Angel Face contains 207 calories.

Alcohol content:

  • 2 standard drinks
  • 27.46% alc./vol. (54.92° proof)
  • 27.5 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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