Angel Face Martini Cocktail Recipe

The Angel Face cocktail first appeared in the 1930 edition of the Savoy Cocktail Book. It relies upon neither citrus nor sugar to make it great but rather three full-strength spirits.

The Angel Face cocktail is a refined, fruit-forward classic that emerged in the early 20th century, during a period when bartenders were experimenting with European liqueurs and developing martini-style drinks. Elegant yet approachable, the Angel Face bridges pre-Prohibition American mixology and continental European influences, reflecting a transitional moment in cocktail history.

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The earliest printed recipe appears in Harry Craddock’s 1930 Savoy Cocktail Book. Craddock’s formulation calls for equal parts gin, apricot brandy, and Calvados (apple brandy)—an unusual pairing for its time. Combining a dry spirit with two fruit brandies creates a balanced yet aromatic profile that remains the cocktail’s signature.

The Angel Face emerged during the interwar period when London hotel bars, particularly the American Bar at the Savoy, served as hubs for American bartenders displaced by Prohibition. These mixologists blended American techniques with French and continental spirits, producing sophisticated, spirit-forward cocktails. The Angel Face showcases fruit brandies that were highly fashionable among European drinkers, achieving balance without citrus or sugar syrup. The apricot brandy adds natural sweetness, while Calvados provides rounded apple notes to soften gin’s botanicals.

Though it never reached the fame of the Dry Martini, the Angel Face endured through influential cocktail manuals and experienced renewed attention during the late 20th and early 21st-century cocktail revival. Today, it is celebrated as a connoisseur’s martini, prized for its elegance, aromatic complexity, and historical significance. Its lasting appeal lies in simplicity, balance, and its role as a snapshot of international cocktail culture between the World Wars.

Angel Face Martini

Ingredients

• 1 oz of Gin

• 1 oz of apricot brandy

• 1 oz Calvados

Assembly

Fill a mixing glass with ice cubes. Add all gin, brandy, and calvados. Stir and strain into a chilled cocktail glass.