Angel Face Cocktail
1/3 Dry Gin. (3/4 oz Softer Gin like Plymouth)
1/3 Apricot Brandy. (3/4 oz Rothman & Winter Orchard Apricot liqueur)
1/3 Calvados. (3/4 oz AppleJack or Calvados)
Shake (stir please! ~Erik) well and strain into cocktail glass.
Gonna be a pretty different cocktail, depending on which apple spirit you choose. The Laird’s Bonded AppleJack is pretty good, but a little rougher than the French stuff, or the nicer American brands like Clear Creek or Germain-Robin.
I thought of the idea of the apple angel’s wings garnish on the way home and actually the flavor of the garnish and the cocktail complement each other nicely. The idea of trying to reproduce an angel’s face also occurred to me; but, then I could only think about the Rilke poem which sez, “every angel is terrifying,” and discarded the idea.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.