|1 fl oz||Berneroy Fine Calvados|
|1⁄2 fl oz||Giffard Abricot du Roussillon|
|1 fl oz||Martini Rosso vermouth|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Chilled water (omit if using wet ice)|
Rich but balanced with bags of fruit: apple, apricot and lemon.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.