Angel Face

Rate this recipe (3 ratings)

Ingredients

Barware

Coupe glass
Measuring jigger
Mixing glass
Bar spoon
Strainer
Fine sieve

Nutrition

207 calories

Styles & Flavours

Times, Seasons & Occasions

Bartender

Angel Face image

Serve in

Coupe glass

Garnish:

Apple wedge

How to make:

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

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Rutte Dry Gin
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Berneroy Fine Calvados
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Giffard Abricot du Roussillon
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Chilled water (omit if wet ice)

Comment:

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

This drink looks better when stirred but the original 1930 recipe is shaken and we think it tastes better for it - that is unless you add some water to increase the dilution of the stirred recipe.

About:

Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.

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