Name: Angel Face
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Calvados apple brandy; 30 ml Apricot liqueur; 10 ml Chilled water; 1 swath Lemon peel

Comments & Discussion

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Jeff Newcastle 19w

Made as instructed but stirred for longer rather than adding a splash of water. Didn’t think I was going to enjoy it but this one is great. Definitely one for my rotation.

Loz Horner 31w

Lovely sipper. Though agree with the comments about sweetness depending on your brand of apricot brandy. We used Briottet which I would say is on the sweeter side so you could lessen the quantity a little.

Ruth Harvey 31w

Instead of the de Kuyper Apricot brandy liqueur I used equal measures of de Kuyper Sour Apple, Hallunke Apricot brandy (bought years ago in Halle)and Merlot Lune d'Abricot. It was delicious. Bright, Fruity and a perfect balance of sweet & dry.

Bocman 36w

The dry-sweet balance in this one is crucial. I believe it really depends on the type of apricot liqueur you use 🍑

Reg and Rog 1y

This is an excellent and refreshing summertime cocktail. As one who prefers drier cocktail options, I have leaned into making this now with dry apricot eau-de-vie instead of an apricot liqueur. While Harry Craddock didn't really specify whether he meant eau-de-vie or liqueur when he gave his recipe for this cocktail, I tend to believe that "apricot brandy" at this time would have meant eau-de-vie. Nevertheless, both versions are great!

Calvin Grant Premium Member 1y

Just revisited and still excellent. Added lots of lemon peel and a long.... stir. Tanqueray export strength, Rothman & Winter Apricot, and a decent fruity V.S. Calvados rang all the right bells! ♡♡♡♡♡

Mike Gibb Premium Member 1y

Hi Simon, the how-to-make instructions should link to the 'Regal Shake (and Regal Stir)' page.

Simon Difford Verified User Premium Member 1y

Thanks, Mike. I've asked our IT team to add this link.

Jacques Merley 1y

I tried the IBA récipé and was disappointed. The apple scent and taste of Calvados did not ally well with the apricot and the bitterness of gin.

J. E. Clapham of Clapham Cocktails 1y

I prefer this one with ½ measure of Crème de Abricot and two dashes of orange bitters and a lemon twist. Sublime.

Andy Parnell-Hopkinson 1y

Fruity.

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1 fl oz	Hayman's London Dry Gin
1 fl oz	Calvados / apple brandy / straight applejack
1 fl oz	Luxardo Apricot Albicocca Liqueur
¹⁄₃ fl oz	Chilled water/mineral water (omit if using wet ice)
1 swath	Lemon peel

Angel Face

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