|1 1⁄2 fl oz||Applejack brandy (bonded)|
|1 1⁄2 fl oz||Irish whiskey|
|1⁄4 fl oz||Giffard Parfait Amour|
|1⁄4 fl oz||Jägermeister|
|1⁄6 fl oz||Demerara sugar syrup (2 sugar to 1 water)|
|1 dash||Jerry Thomas bitters|
|1 dash||Orange bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
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.
Adapted from a recipe created in 2017 by Madeleine Rapp at The Dead Rabbit Grocery & Grog, New York, New York City, USA. Drink courtesy of gazregan.com.