|1 1⁄2 fl oz||Calvados brandy|
|1 1⁄2 fl oz||Dubonnet Red|
|2 dash||Peychaud's or other Creole-style bitters (optional)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Dry, spiced wine impregnated with apple - pretty damn good.
Originally served straight-up.
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.