Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Avallen Calvados |
| 1 fl oz | Irish whiskey |
| 1/6 fl oz | Giffard Parfait Amour liqueur |
| 1/4 fl oz | Jägermeister |
| 1/6 fl oz | Demerara / dark Muscovado sugar syrup (2 sugar to 1 water) |
| 1 dash | Jerry Thomas bitters |
| 1 dash | Orange Bitters by Angostura |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Boozy and floral with a hint of sweetness to smooth and harmonise, this after-dinner cocktail, originally served straight-up in a coupe (as presented here) but we prefer ours on-the-rocks.
History:
Adapted from a recipe created in 2017 by Madeleine Rapp at The Dead Rabbit Grocery & Grog in New York, New York City, USA. Drink courtesy of gazregan.com.
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