Fallen Angel Gin Sour with Mint and Bitters
A vintage gin sour reborn — the Fallen Angel balances crisp botanicals, lemon brightness, and a whisper of mint. Elegant, spirit-forward, and timeless in a coupe.
What Makes the Fallen Angel Special
Born in London’s cocktail golden age, the Fallen Angel turns a classic gin sour into something ethereal with just a teaspoon of crème de menthe and a dash of bitters. It’s proof that small tweaks can create big personality.
What You’ll Need
Ingredients
- Gin – the botanical base that drives this crisp sour.
- Lemon Juice – adds tart freshness and balance.
- White Crème de Menthe – a cooling, aromatic touch of mint.
- Angostura Bitters – rounds out sweetness with spice and depth.
Equipment
- Cocktail shaker
- Fine strainer
- Coupe glass
Why You’ll Love It
Bright citrus meets cool mint and warming spice in a silky-shaken texture. It’s refreshing yet assertive—ideal for gin lovers who like their cocktails clean and classic.
Variations & Twists
- Dry Mint Edge: Replace crème de menthe with a few drops of peppermint tincture for less sweetness.
- Herbal Spin: Try a rosemary-infused gin to add a savory lift.
- Bitters Play: Swap Angostura for orange bitters for a citrus-mint profile.
Helpful Tips
Chill your coupe well for maximum clarity and aroma. Express a thin lemon peel over the top before garnishing for an extra burst of citrus oil.
Fallen Angel Cocktail Recipe
Type of Glass
Coupe/Coupette Glass
Ingredients
- 2 oz.
- 1/2 oz.
- 1 tsp. White Crème de Menthe
- 1 dash
Directions
- Add gin, lemon juice, white crème de menthe, and Angostura bitters to a cocktail shaker with ice.
- Shake well until chilled.
- Strain into a chilled coupe or coupette glass.
- Garnish with a mint leaf or lemon twist, if desired.
A crisp gin sour kissed with mint and spice — the Fallen Angel proves that balance is its own kind of heaven.
