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Angel Face

Classic/vintage · Romantic and Valentine's Day · Short and stirred

4.0 201 ratings

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Ingredients

1 oz Gin
1 oz Calvados apple brandy
1 oz Apricot liqueur
1/3 oz Chilled water
1 swath Lemon peel

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest and apple wedge or (dehydrated) apple slice..

Method

  1. 3 REGAL STIR all ingredients (including lemon zest) with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 Express lemon zest twist and discard. Garnish with apple wedge on rim or float (dehydrated) apple slice.

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History

This drink features rich apricot and apple notes, underpinned by botanical gin, striking a balance between flavors rather than leaning towards dry or sweet. While stirring this cocktail enhances its appearance, Harry Craddock's original 1930 recipe calls for shaking, which introduces additional dilution that mellows this spirit-forward classic. To achieve a similar effect in a stirred version, a small amount of water has been added. Alternatively, a splash of clear "apple juice drink," processed and packaged, can be used in place of chilled water, though this deviates from the original preparation.

This adaptation originates from Harry Craddock's 1930 The Savoy Cocktail Book. Craddock's instructions were to "Shake well and strain into cocktail glass," differing from the modern preference for stirring. ANGEL FACE COCKTAIL. 1/3 Dry Gin. 1/3 Apricot Brandy. 1/3 Calvados. Shake well and strain into cocktail glass.

Created by Harry Craddock