Name: Manicure
Total time: 3 min
Cuisine: Cocktail
Ingredients: 22.5 ml Calvados apple brandy; 22.5 ml Scotch whisky; 22.5 ml Honey herbal liqueur

Manicure
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Photographed in an UB Koto Old Fashioned 30cl

Ingredients:
³⁄₄ oz	Calvados / apple brandy / straight applejack
³⁄₄ oz	Blended Scotch whisky
³⁄₄ oz	Honey herbal liqueur (e.g. Drambuie)

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of apple wedge or slice..
STIR all ingredients with ice.
FINE STRAIN into ice-filled glass.
Garnish with apple wedge or slice.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Due to the use of Calvados and honeyed Scotch herbal liqueur, for a brief moment of madness, this riff on a Rusty Nail was going to be called 'French Nail Care' but thankfully this led to the name Manicure.

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History:

Created in 2010 by a collaboration between Emma Ramos and yours truly at the Cabinet Room in London, England.

More cocktails by Simon Difford

Nutrition:

One serving of Manicure contains 176 calories

Alcohol content:

1.5 standard drinks
31.5% alc./vol. (31.5° proof)
21.3 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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Peter McCarthy

24th November 2024 at 20:41

Made this with Avallen Calvados, Johnnie Walker Black, & Drambuie. Not bad, but the "smoke" was fairly dominant. I'm curious to play with the proportions and/or try a different Scotch.

Andy Parnell-Hopkinson

8th October 2021 at 22:15

I found the two sweeter ingredients slightly overwhelmed my well scotch but adding 10ml more gave a better balance.

Marie-Therese Straus

21st December 2020 at 07:54

Funny name for what turned out to be a rather lovely, fairly subtle drink. We drank this with an eggy baked brioche pudding topped with fleur de sel caramel sauce and it was a surprisingly nice pairing. The Drambuie had just enough sweetness to stand up to the caramel and the Calvados complemented the rich eggy, almost fruity quality of the baked brioche very nicely. A lovely drink.

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