Angel Face
A sophisticated, spirit-forward classic from the Prohibition era, the Angel Face is a harmonious blend of three distinct spirits. Its equal-parts recipe creates a surprisingly complex and balanced cocktail with floral, fruit, and botanical notes.
Ingredients
- 1 oz Gin
- 1 oz Apricot Brandy
- 1 oz Calvados (Apple Brandy)
- Garnish: Lemon Twist
Instructions
- Chill the Glass: Place a coupe or martini glass in the freezer for at least 15 minutes until it is well-chilled.
- Combine and Stir: Add the gin, apricot brandy, and Calvados to a mixing glass filled with ice.
- Stir Until Chilled: Stir the mixture with a bar spoon for about 20-30 seconds. The goal is to chill and slightly dilute the drink, resulting in a silky, smooth texture.
- Strain: Strain the contents of the mixing glass into your chilled coupe.
- Garnish: Express the oils from a fresh lemon peel over the surface of the drink, then drop it in.
Pro Tips for Perfection
Stirred, Not Shaken: As a cocktail made entirely of spirits, the Angel Face must be stirred. Shaking would introduce too much air and ice chips, clouding the drink and ruining its elegant, velvety texture. A gentle stir is all that's needed for perfect dilution and chilling.
Quality of Spirits: With only three ingredients in equal measure, the quality of each one is paramount. A good London Dry Gin provides the botanical base, while a quality Calvados (French apple brandy) and apricot brandy are essential for the drink's signature fruit-forward character.