Fallen Angel
Gin and lemon with a dash of crème de menthe. Fresh and slightly minty.
Shaken · Coupe · Medium · about 3 minutes · about 21% ABV
Ingredients
- 45 ml Gin
- 22.5 ml Fresh lemon juice
- 7.5 ml Crème de menthe
- 1 dash Angostura bitters
- Mint leaf (garnish)
Method
- Chill the glass
- Pour 45 ml gin into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 7.5 ml crème de menthe into the shaker
- Add 1 dash of Angostura bitters
- Add ice
- Shake hard
- Strain
- Garnish
About the Fallen Angel
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Fallen Angel FAQ
What's in a Fallen Angel?
45 ml gin, 22.5 ml fresh lemon juice, 7.5 ml crème de menthe, 1 dash angostura bitters, garnished with mint leaf.
How strong is a Fallen Angel?
About 21% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Fallen Angel?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Fallen Angel in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
