Garnish:
Dried apple slice
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Islay single malt Scotch whisky |
| 1 fl oz | Calvados brandy |
| 1 1/2 fl oz | Pressed apple juice |
| 1/3 fl oz | Vanilla sugar syrup |
| 2 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our comment:
Andrea created this drink "for enjoying the flavour of smoky whisky with calvados adding to apple fruitiness." The amount of Peychaud's used makes or breaks this drink so beware of how generous your 'dash' is.
History:
Adapted from a drink created in 2014 by Andrea Buttier, an Italian bartender from Bologna working at The Loft, Clapham Common. Andrea originally used Laphroaig 10 year old for his malt with equal parts calvados, 2 shots apple juice, 2/3rd shot vanilla syrup and 1 dash Peychaud's.
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