|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 blue above.
Chris originally garnished this Calvados Sidecar/Applecart-like cocktail with brandied cherries but Strega's excellent chocolates seem a far more fitting accoutrement.
Adapted from a recipe created in 2008 by Chris Hannah at Arnaud's French 75 Bar, New Orleans, USA.