Garnish:
Apple wedge on rim or float dehydrated apple slice
How to make:
STIR all ingredients with ice and fine strain into a chilled glass.
| 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) |
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Our 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 (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.
About:
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
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