Angel Face Slush
A silky Angel Face with London dry gin, apricot brandy, and calvados, finished with a crisp orchard-fruit edge for a polished cocktail hour.
- Serves
- 8Serves(1900 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.5°Brix
- ABV
- 6.99%ABV
- kcal per serving
- ~240kcal per servingest.
- (18 ratings)
- 4.3(18 ratings)
Ingredients
Serves 8
- Beefeater London Dry Gin130 ml
- Bols Apricot Brandy130 ml
- Calvados G.E. Massenez130 ml
- Simple Syrup 2:1290 ml
- Water1220 ml
Method
- 1
Combine the spirits
Add the Beefeater London Dry Gin, Bols Apricot Brandy, and Calvados to a large pitcher or mixing container.
- 2
Sweeten and dilute
Pour in the Simple Syrup 2:1 and water, then stir well until the mixture is completely blended.
- 3
Chill the batch
Refrigerate the mixture until cold before adding it to your frozen drink machine.
- 4
Freeze and serve
Pour the chilled batch into the machine and freeze until thick and icy, then dispense into chilled glasses.
Tips
- Chill the gin, apricot brandy, calvados, and water before mixing so the batch cools down faster in the machine.
- Stir the simple syrup in thoroughly before freezing to keep the texture even from first pour to last.
- If the mixture sits in the machine for a while, let it churn briefly before serving to bring back a smooth, pourable consistency.
- Serve in chilled cocktail glasses for a cleaner, more elegant finish.
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