Angel Face recipe
A potent 1930s trio of London dry gin, apricot liqueur, and apple calvados.
Method: Shaken ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Sidecar Family
Ingredients
- 1 oz London Dry Gin
- 1 oz Apricot Liqueur (apricot brandy)
- 1 oz Calvados (apple brandy)
How to make a Angel Face
- Add the London dry gin, apricot liqueur, and calvados into a cocktail shaker filled with ice cubes.
- Shake vigorously for fifteen seconds until the metal tin is heavily frosted.
- Strain the liquid through a fine-mesh strainer into a pre-chilled coupe glass.
- Serve straight up without any garnish to highlight the rich orchard fruit and botanical aromas.
Garnish
None
Pro tip
Chill your glassware thoroughly in the freezer beforehand; because this drink contains no citrus dilution, serving it intensely cold is vital to soften the alcoholic heat.
History of the Angel Face
First appearing in Harry Craddock's landmark 1930 The Savoy Cocktail Book, the Angel Face was born in London during the golden age of hotel bartending. While cocktail lore frequently links its provocative moniker to 1920s underworld figures or silent screen icons, definitive documentary evidence is lacking, leaving its precise naming origins debated.
Flavour profile
Fruit-Forward, Rich, Complex
Variations
- Angel's Wings — Substitute pear brandy for the calvados and add a dash of orange bitters for a brighter orchard profile.
- Devil's Face — Swap the gin for overproof Jamaican pot-still rum to create a heavy, funk-driven tiki variation.
- Bourbon Face — Replace the gin with high-proof straight bourbon whiskey for a deeper, caramelized oak backbone.
Practise making the Angel Face in the free Virtual Bar game.