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 | Calvados & straight applejacks |
| 1 fl oz | Giffard Abricot du Roussillon liqueur |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
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, I've added a splash of water to increase the dilution of the stirred recipe. Although an act of heresy, a splash of processed and packaged 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.
Harry Craddock, 1930
1/3 Dry Gin.
1/3 Apricot Brandy.
1/3 Calvados.
Shake well and strain into cocktail glass.
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
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