Fallen Angel
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Mint leaf or float tip of mint sprig
- ABV: 17%
Ingredients
- Rutte Dry Gin — 1⅔ oz (50 ml)
- Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
- Giffard Peppermint Pastille crème de menthe — 0 oz (2.5 ml)
- Sugar syrup — ½ oz (15 ml)
- Angostura Aromatic Bitters — 1 dash
- Difford's Saline Solution (or ½ pinch salt) — 2 drop
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
- Garnish with mint leaf or float tip of mint sprig.
A cocktail with gin and peppermint liqueur.
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