Angel Face
ClassicEqual parts gin, apricot and apple brandy — the Savoy's fruit-driven classic.
Round, fruity and surprisingly potent. Ripe apricot and baked-apple brandy fill the middle, laced through with juniper and a floral lift. Off-dry rather than sweet, with a warm, spirituous finish — an autumn drink in a coupe.
Ingredients
- 1 oz Gin
- 1 oz Apricot Liqueur
- 1 oz Calvados
- Apple slice · optional garnish
Method
- 1
Add every ingredient to a shaker with ice.
- 2
Shake until well chilled.
- 3
Strain into a chilled coupe.
- 4
Garnish with a thin apple slice.
The Story
The Angel Face is one of the tidiest recipes in Harry Craddock's 1930 "Savoy Cocktail Book": equal parts gin, apricot brandy and Calvados, shaken and served up. It belongs to the era's fashion for orchard-fruit brandies, letting apricot and apple carry the drink while gin's botanicals hold it together. Deceptively strong for something so soft and fragrant, it has quietly endured as a favorite of classic-cocktail bartenders.
Recipe card
The whole recipe in one shareable image.
