Garnish:
Torrone Stregga Ricoperto di Cioccolato across rim (or brandied cherries)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Calvados brandy |
| 3⁄4 fl oz | Liquore Strega |
| 1⁄2 fl oz | Clement Creole Shrubb |
| 3⁄4 fl oz | Freshly squeezed lemon juice |
| 2 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Chris originally garnished this Calvados Sidecar/Applecart-like cocktail with brandied cherries but Strega's excellent chocolates seem a far more fitting accoutrement.
History:
Adapted from a recipe created in 2008 by Chris Hannah at Arnaud's French 75 Bar, New Orleans, USA.
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