Serve in a
Martini glassGarnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 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) |
Comment:
Rich but balanced with bags of fruit: apple, apricot and lemon.
About:
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.
