Angelo Azzurro
Ingredients
- 1 1⁄2 oz Tanqueray London Dry Gin
- 2⁄3 oz Cointreau triple sec liqueur
- 1⁄3 oz Luxardo Bitter Bianco liqueur
- 1⁄3 oz Bols Blue Curaçao
- 1⁄3 oz Chilled water omit if using wet ice
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Angelo Azzurro contains 185 calories
History:
Meaning 'blue angel' in Italian, Angelo Azzurro was originally created in 1980 by Giovanni "Mammina" Pepè in Rome, Italy and comprised gin, triple sec and blue curaçao. Some 40 years after its creation, this Italian classic was updated with the addition of balancing Bitter Bianco by Nick Palmeri at Gaetano's Ristorante in Henderson, Nevada, USA.
Review:
Many may look at the ingredients in this cocktail and come to the conclusion that it should be stirred. It is classically shaken and is all the better for the added invigoration and dilution. I've respected the ingredients of the contemporary version of this cocktail but the proportions are by yours truly.
