Angel Face

Difford's Guide
User Rating

Ingredients

Barware

Coupe glass
Measuring jigger
Mixing glass
Bar spoon
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

207 calories

Times, Seasons & Occasions

Bartender

Angel Face image

Serve in

Coupe glass

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 wet ice)
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Our 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 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".

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