Angel face (cocktail)

Angel Face is a classic cocktail that was first published in Harry Craddock's The Savoy Cocktail Book in 1930. The cocktail is a blend of gin, apricot brandy, and calvados, a type of apple brandy from the Normandy region in France.

History

The Angel Face cocktail is believed to have originated in the 1920s during the Prohibition era. It was first documented in Harry Craddock's The Savoy Cocktail Book, which is considered one of the most influential cocktail books of the 20th century. The book features a collection of pre-Prohibition American cocktails as well as a number of original recipes created by Craddock and his team at the Savoy Hotel in London.

Ingredients

The Angel Face cocktail consists of three primary ingredients:

• Gin: A distilled alcoholic drink that derives its predominant flavour from juniper berries.
• Apricot brandy: A type of fruit brandy made from fermented apricot juice.
• Calvados: An apple or pear brandy from the French region of Lower Normandy.

Preparation

To prepare an Angel Face cocktail, equal parts of gin, apricot brandy, and calvados are shaken together with ice. The mixture is then strained into a chilled cocktail glass. The cocktail is typically garnished with a cherry or a slice of apple.

Variations

There are several variations of the Angel Face cocktail. Some recipes substitute the apricot brandy with peach brandy or use different types of gin. Others add a dash of lemon juice or a splash of champagne to give the cocktail a different twist.

See also

• List of cocktails
• Cocktail garnish
• Cocktail glass