Archangel Cocktail

History

Born circa 2006 at New York’s Milk & Honey bar (Lower East Side), the Archangel Cocktail was created by bartenders Michael McIlroy and Richard Boccato. It became a cult favorite passed hand-to-hand among mixologists. This elegant cocktail plays on the classic gin martini formula but swaps the usual dry vermouth for Aperol and adds fresh cucumber. The bittersweet Aperol (with orange and rhubarb notes) and crisp cucumber lend a refreshing, vegetal twist. As described by cocktail writers, “It’s made with just three ingredients—gin, Aperol, and cucumber—but the result is remarkable,” a drink that truly “straddles bitter, fruity, and savory”.

Ingredients of Cocktail

• 2 cucumber slices, ¼″ thick
• 2¼ oz London dry gin
• ¾ oz Aperol (bitter orange aperitif)
• Lemon twist (for garnish)

Instructions

1. Muddle: In a mixing glass, gently muddle the cucumber slices to break them up and release juice.
2. Mix: Add gin and Aperol to the mixing glass, then fill with ice and stir for about 25 seconds (to chill and dilute).
3. Strain: Double-strain into a chilled cocktail (martini) glass to filter out cucumber bits.
4. Garnish: Express a lemon twist over the drink and drop it in.

Food Pairing with Archangel Cocktail

Archangel’s light, botanical profile goes beautifully with light seafood and vegetarian dishes. It pairs especially well with cucumber or citrus-infused seafood (like ceviche, shrimp salad, or sushi), fresh salads, and goat cheese. Its subtle bitterness and cucumber element also complement Mediterranean appetizers (e.g. olives, hummus, grilled vegetables) or a cucumber tomato gazpacho.

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