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Angel Face Cocktail Recipe

Sep 06, 2017 | Post By Brodey Sheppard
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Angel Face Cocktail Recipe

This is another “unforgettable” on the International Bartenders Association Official Cocktail list and dates from the 1930s. It is unusual in that it calls for Calvados, a French apple brandy that isn’t found in too many cocktails.

Calvados is a protected name that distinguishes this eau de vie from the Normandy region of France. It is distilled from cider and can only be called “Calvados” after two years of aging in oak barrels. The drink becomes increasingly smooth over time, and many varieties are aged for several years to produce a high-quality brandy. If a particular batch is made from the crop of an exceptionally good harvest, it will have the year marked on the bottle in the same way as a good wine.

Image of Angel Face   Drink

Calvados was very popular with the military personnel who passed through Normandy following D-Day in the Second World War, and remains the official drink of several Canadian regiments.

The Angel Face is a dry, fruity drink that pairs the taste of apricots and apples. There’s something about this slow-sipper that reminds you of autumn leaves, a chill in the air, and a cozy fire in the hearth. With or without its apple “wings”, this is a heavenly drink that deserves a thorough savouring.

Here’s the recipe for making an Angel Face cocktail:


  • 30ml Gin
  • 30ml Apricot Brandy
  • 30ml Calvados
  • Apple slices to garnish


  1. Fill a cocktail shaker with ice
  2. Add all ingredients
  3. Shake vigorously
  4. Strain into a cocktail glass
  5. Garnish with two thin slices of apple, forming “wings” on the side of the glass


  • Cocktail shaker
  • Ice
  • Cocktail glass



Photo of Brodey Sheppard

Brodey is an enthusiastic marketing and advertising strategest out of the Sunshine Coast, Australia. Brodey has always been passionate about liquor and alcohol in general. You will find Brodey on the weekends either out on the football pitch kicking goals or down the lake with a glass of wine.


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