Serve in an
Old-fashioned glassGarnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into empty glass
| 1 1⁄2 fl oz | Berneroy Fine Calvados |
| 1 1⁄2 fl oz | Dubonnet Red |
| 2 dash | Peychaud's Bitters (optional) |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Dry, spiced wine impregnated with apple - pretty damn good.
Variant:
Originally served straight-up.
About:
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
