|1 fl oz||Rutte Dry Gin|
|1 fl oz||Calvados brandy|
|1 fl oz||Giffard Abricot du Roussillon|
|1⁄2 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Rich apricot and apple with a backbone of botanical gin. Balanced rather than dry or sweet.
This drink looks better when stirred but the original 1930 recipe is shaken and we think it tastes better for it - that is unless you add some water to increase the dilution of the stirred recipe (unless you have "wet" melting ice). Although an act of heresy, a splash of processed and packed clear "apple juice" works wonders in place of added chilled water.
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.