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Cocktail History
The Archangel is a modern cocktail that was created by Michael McIlroy and Richard Boccato at Milk & Honey in New York City, New York. The recipe is based on the Pink Gin, a vintage drink from the mid-1800s that was traditionally made with just gin and aromatic bitters. This variation was made to be more palatable by using Aperol in place of the bitters and adding a hint of cucumber.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Gin: This is a type of gin made with juniper berries, botanicals, and alcohol that has been infused with flavor through redistillation without artificial ingredients or colors. We used Broker’s Premium London Dry Gin because it’s versatile and high proof. For a mocktail version of this drink, try MONDAY Zero Alcohol Gin in place of the gin.
Aperol: This is an apéritif made in Italy with gentian root, rhubarb, cinchona, sugar, and alcohol. For a mocktail version of this drink, try Free Spirits Non-Alcoholic Aperitivo in place of the bitter liqueur.
Cucumber Slice: This is a slice of a cucumber that has been cut into a wheel shape.
Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Muddler: This is used to muddle ingredients. We used the HQY Stainless Steel Cocktail Muddler.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Chef’s Knife: This is used to cut larger fruits and vegetables into slices. We used the OXO Good Grips 8-Inch Chef’s Knife.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
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Tasting Notes
The Archangel begins with a cool aroma of cucumber accented with a bit of citrus from the Aperol, and it tastes initially of Aperol bitter-sweetness punctuated by the peppery notes of the gin, all with a slight cucumber coolness that chases the bitterness down the throat.
Our Opinion of This Cocktail Recipe: Although very simple, we both thought the Archangel was deceptively complex. Alex, who already loves a good dry Martini, thought the Aperol gave it a unique spin. And Kendall, who can’t quite palate them yet, thought the extra flavors offered here were the perfect gateway to getting her into them.
Kendall’s Take: ⭐⭐⭐
“My palate has not yet developed to the point where I enjoy a dry gin martini. That being said, I can see sipping on an Archangel enough times getting me there. For how bitter I thought it sounded, it’s really not. The cucumber is a surprisingly powerful addition to this drink that tones the bitter notes down just enough for the drink to be enjoyable to someone like me. I’ll definitely be ordering this one when I’m feeling bold or when I want to play around with gin flavors.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-12.
Archangel
The Archangel is a modern cocktail that was created by Michael McIlroy and Richard Boccato at Milk & Honey in New York City, New York. The recipe is based on the Pink Gin, a vintage drink from the mid-1800s that was traditionally made with just gin and aromatic bitters. This variation was made to be more palatable by using Aperol in place of the bitters and adding a hint of cucumber.
Ingredients
Method
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Add cucumber slices to a mixing glass.
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Muddle gently.
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Add gin, Aperol, and cubed ice.
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Stir for 30-45 seconds.
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Strain into a champagne glass.
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Garnish with lemon twist.
