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