Name: Elysian
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Calvados / apple brandy / straight applejack; 15 ml Vermouth - Rosso/rouge/sweet vermouth (di Torino); 15 ml Vermouth - Dry; 7.5 ml Maple syrup; 3 Angostura or other aromatic bitters; 3 Peychaud's / Creole bitters

Serve in a

Martini glass

Garnish:

Apple slice

How to make:

STIR all ingredients with ice and strain into chilled glass.

2 fl oz	Calvados / apple brandy / straight applejack
1/2 fl oz	Strucchi Rosso Vermouth
1/2 fl oz	Strucchi Dry Vermouth
1/4 fl oz	Maple syrup
3 dash	Angostura Aromatic Bitters
3 dash	Peychaud's or other Creole-style bitters
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites

View readers' comments

Review:

Dry and aromatic, although not for all tastes.

History:

Created in 2004 by Mickael Perron at Millbank Lounge Bar, London, England.

More cocktails by Mickael Perron

Nutrition:

One serving of Elysian contains 215 calories.

Alcohol content:

1.7 standard drinks
23.69% alc./vol. (47.38° proof)
23.5 grams of pure alcohol

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Elysian

Serve in a

Garnish: