Fallen Angel
Ingredients
- 1 2⁄3 oz Tanqueray London Dry Gin
- 3⁄4 oz Lemon juice
- 1⁄12 oz Giffard Peppermint Pastille crème de menthe
- 1⁄2 oz Sugar syrup 'rich'
- 1 dash Angostura Aromatic Bitters
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in an UB Retro Coupe 1910
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of mint leaf or tip of mint sprig.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with a mint leaf or float the tip of a mint sprig.
Nutrition:
One serving of Fallen Angel contains 169 calories
History:
Adapted from a recipe in Harry Craddock's The Savoy Cocktail Book.
Review:
Gin-laced zesty citrus with subtle freshening mint with aromatic bitters adding depth of flavour and complexity.
