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 brandy |
| 1 fl oz | Giffard Abricot du Roussillon |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our 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" 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".
Join the Discussion
... comment(s) for Angel Face
You must log in to your account to make a comment.