Angel Face
Ingredients
- 1 oz Tanqueray London Dry Gin
- 1 oz Calvados / apple brandy / straight applejack
- 1 oz Luxardo Apricot Albicocca Liqueur
- 1⁄3 oz Chilled water omit if using wet ice
- 1 swath Lemon peel
Method
Glass:
Photographed in an Urban Bar Alto Coupe 18cl
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest and apple wedge or (dehydrated) apple slice..
Method:
- REGAL STIR all ingredients (including lemon zest) with ice.
- STRAIN into chilled glass.
Garnish:
- Express lemon zest twist and discard. Garnish with apple wedge on rim or float (dehydrated) apple slice.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book which stipulates "Shake well and strain into cocktail glass," rather than to stir as modern convention dictates.
Review:
Rich apricot and apple with a backbone of botanical gin. Balanced rather than dry or sweet.
This cocktail looks better when stirred, but Harry Craddock's original 1930 recipe is shaken, and the extra dilution helps mellow this spirit-forward classic. Hence, I've added a splash of water to increase the dilution of the stirred recipe. Although an act of heresy, a splash of processed and packaged clear "apple juice drink" also works in place of added chilled water.
