Serve in a
Coupe glassGarnish:
Apple wedge
How to make:
STIR all ingredients with ice and fine strain into a chilled glass.
| 1 fl oz | Rutte Dry Gin |
| 1 fl oz | Berneroy Fine Calvados |
| 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.
Comment:
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.
About:
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
