Garnish:
Apple slice (fresh or dehydrated)
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a large cube or chunk of block ice).
| 1 fl oz | Del Maguey Vida Clásico mezcal |
| 1 fl oz | Rosso/rouge (sweet) vermouth |
| 5/6 fl oz | Calvados & straight applejacks |
| 1/4 fl oz | Luxardo Maraschino liqueur |
| 1/6 fl oz | Fernet liqueur |
Review:
Yes, yes, yes, the name, "All Jacked Up" was inspired by the use of 100° proof bottled-in-bond applejack but I've committed sacrilege by using calvados. In the quest for roundness, I also very slightly played down the fernet from the original recipe. Hopefully, the result is still uplifting.
History:
Adapted from a recipe created in 2016 by Jordan Brower at Mayahuel in New York City, USA.
Nutrition:
194 calories
Alcohol content:
- 1.9 standard drinks
- 27.38% alc./vol. (54.76° proof)
- 26.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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