Photographed in an UB Koto Collins 35cl
1 1⁄3 oz | Calvados / apple brandy / straight applejack |
1⁄3 oz | Hayman's London Dry Gin |
1⁄3 oz | Orange Curaçao liqueur |
1⁄3 oz | Strucchi Rosso Vermouth |
1⁄2 oz | Lemon juice (freshly squeezed) |
1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
2 dash | Angostura Aromatic Bitters |
2 dash | Peychaud's or other Creole-style bitters |
1 1⁄2 oz | Thomas Henry Ginger Beer |
Recipe contains the following allergens:
Given the name, don't expect a sweet 'fruity' cocktail, instead, this is dry, spicy and complex with zesty citrus over an appley spirituous base with enlivening ginger spice.
Adapted from a recipe created in 2012 by Aisha Sharpe in New York City. The original recipe was based on bonded applejack rather than calvados and was more or less:
- 45ml (1½oz) Bottled-in-bond applejack
- 30ml (1oz) Pimm's No. 1
- 15ml (½oz) Lemon juice
- 7.5ml (¼oz) Sugar syrup (1:1)
- 2 dashes Angostura Aromatic Bitters
- 2 dashes Peychaud's bitters
- 45ml (1½oz) Ginger beer
One serving of Forbidden Fruit contains 212 calories
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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