The Archangel cocktail was created in 2006, and is the collaborative effort of bartenders Michael McIlroy and Richard Boccato of Milk & Honey fame. After an enthusiastic discussion about soccer legend Gabriel Batistuta, the two bartenders came up with the name Archangel, for the Archangel Gabriel.
2.25 oz. Plymouth Gin
0.75 oz. Aperol
2 slices cucumber
Lemon twist, as garnish
Tools: barspoon, mixing glass, muddler
Glassware: chilled coupe
Method: Muddle the cucumber along with the Aperol together in the mixing glass, then add the gin and ice. Stir until well chilled and strain into a cocktail coupe. Twist the lemon peel over the drink to release its oils and place as garnish.
The Archangel is one of those rare stirred cocktails that manages to be both bracing and refreshing at the same time. The higher dosage of the base spirit gin is balanced out by the lower proof Aperol, and the muddled cucumber adds a refreshing element that keeps the drink light enough to enjoy even on sweltering August nights. It's floral and crisp, with the bitterness that Negroni lovers are sure to enjoy as well.
*This post is part of a series in which Payman takes on the task of making and writing about every cocktail featured in the PDT Cocktail Book, as well as providing an awesome photo of each drink taken by Vanessa Bahmani Photography.
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