|1 2⁄3 fl oz||Calvados brandy|
|2⁄3 fl oz||Noilly Prat Extra Dry|
|1⁄2 fl oz||St Germain Elderflower Liqueur|
|1⁄6 fl oz||Suze gentian liqueur|
|1 dash||La Fee Parisienne absinthe|
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Spirituous apple and rich elderflower with herbal dry vermouth and gentian complexity, finished with the merest hint of anise courtesy of a dash of absinthe.
Adapted from a cocktail created in 2017 by Mauricio Barbosa at TUJU, Sao Paulo, Brazil. Mauricio’s original recipe called for 50ml Calvados, 20ml Noilly Prat, 15ml St-Germain, 5ml homemade gentian liqueur and 5 drops absinthe bitters.