Angel Face

The Angel Face is a classic, spirit-forward cocktail that marries gin, apricot brandy, and calvados in perfect harmony. With equal parts of each ingredient, it delivers a silky, aromatic sip where orchard fruit, stone fruit, and botanicals intertwine.

Served straight up in a chilled cocktail glass, this drink appeals to those who enjoy elegant, boozy cocktails with depth and character. Despite its simplicity in composition, the Angel Face offers a surprisingly layered flavor profile, evolving from fresh apple notes to warm, apricot sweetness and dry juniper.

Recognized by the IBA (International Bartenders Association) as an official classic, the Angel Face is a must-know recipe for any serious cocktail enthusiast or bartender who wants to master the timeless three-ingredient style.

Instructions

Official Recipe:

1. Chill a cocktail glass in the freezer or by filling it with ice and water while you mix the drink.
2. Fill a cocktail shaker with plenty of ice cubes.
3. Pour 30 ml gin, 30 ml apricot brandy, and 30 ml calvados into the shaker.
4. Shake vigorously for about 10–12 seconds, until the shaker feels very cold on the outside.
5. Discard the ice and water from the cocktail glass if you used it for chilling.
6. Strain the mixture finely into the chilled cocktail glass.
7. Garnish with no garnish for the classic IBA-style serve, or optionally add a very thin apple slice or a lemon twist on the rim.

Note: The official IBA recipe specifies no garnish, but a discreet aromatic garnish can subtly enhance the experience without overpowering the drink.

Tips

• Use quality calvados: The calvados is the backbone of the drink. A decent, well-made calvados (not the cheapest cooking variety) will give brighter apple aromas and a cleaner finish.
• Balance your apricot brandy: Apricot brandies vary from very sweet liqueurs to drier styles. If yours is very sweet, you may prefer a slightly drier gin to keep the drink in balance.
• Shake hard and cold: Because all ingredients are spirits, proper shaking is crucial to achieve the right dilution and a silky texture. Aim for a firm, short shake with lots of ice.
• Fine strain for elegance: Use a fine strainer to catch tiny ice shards, giving the cocktail a clear, jewel-like appearance and a smoother mouthfeel.
• Adjust strength with dilution: If the cocktail feels too strong, shake a couple of seconds longer for a touch more dilution instead of changing the equal-part recipe.
• Mind the serving size: Equal parts make a relatively small but potent drink; serve it in a smaller cocktail or martini glass so it looks visually full and elegant.
• Serve very cold: This drink opens up as it warms, so start it off very cold to let the evolution of flavors be gradual and pleasant.

Classic Variations

• Angel Face (Dryer Style): Reduce the apricot brandy to 20 ml and increase the gin to 40 ml for a slightly drier, more juniper-forward profile.
• Apple-Forward Angel: Use a more robust, aged calvados and a slightly lighter gin to highlight baked-apple and oak notes.
• Citrus-Twist Angel: Add 1 dash of orange bitters before shaking to accentuate the fruit and add a subtle bitter complexity.
• Angel Face with Garnish: Express a lemon twist over the surface and discard, to add aroma without changing the classic look.
• Angel Face on the Rocks: Build the same proportions over a large ice cube in a rocks glass and stir instead of shaking, for a slower-sipping version.

Flavor Profile

At first sip, the Angel Face presents bright apple and pear aromas from the calvados, supported by the floral sweetness of the apricot brandy. The gin’s botanicals appear quickly, bringing structure and a dry backbone.

On the mid-palate, the apricot note becomes rounder and more pronounced, coating the tongue with a soft, fruity sweetness, while the calvados adds depth reminiscent of baked apples and subtle spice.

The finish is dry to medium-dry, with juniper, light bitterness from the botanicals, and a lingering echo of stone fruit and apple. Overall, it is a smooth, balanced, and sophisticated spirit-forward cocktail.

History

The Angel Face is widely considered a pre-Prohibition or early 20th-century cocktail, often attributed to the classic era of American and European hotel bars. While its precise origin and creator remain uncertain, it appears in several influential cocktail books from the first half of the 1900s, which helped cement its status as a refined, three-ingredient classic.

Some stories link the name “Angel Face” to the gangster Maurice “Angel Face” Bianchi, a member of the Purple Gang in Detroit, although this connection is more romantic legend than verified fact. What is certain is that the combination of gin, apricot brandy, and calvados reflects the era’s fascination with marrying English-style gin with French fruit spirits.

Today, the Angel Face is recognized as an official IBA cocktail, listed in the “Unforgettables” category. Its inclusion underscores its historical importance and ensures that this elegant, fruit-and-gin forward drink continues to be taught, served, and appreciated around the world.

Cheers!