| 1 1/3 fl oz | Calvados / apple brandy / straight applejack |
| 1/3 fl oz | Hayman's London Dry Gin |
| 1/3 fl oz | Orange Curaçao liqueur |
| 1/3 fl oz | Strucchi Rosso Vermouth |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 dash | Angostura Aromatic Bitters |
| 2 dash | Peychaud's or other Creole-style bitters |
| 1 1/2 fl oz | Thomas Henry Ginger Beer |
Garnish:
Lemon slice wheel
How to make:
SHAKE first 7 ingredients with ice and strain into ice-filled glass. TOP with ginger beer and briefly stir.
Allergens:
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Given the name, don't expect a sweet 'fruity' cocktail, instead, this is dry, spicy and complex with zesty citrus over an appley spirituous base with enlivening ginger spice.
History:
Adapted from a recipe created in 2012 by Aisha Sharpe in New York City, USA. The original recipe was based on bonded applejack rather than calvados and was more or less:
- 45ml (1½oz) Bottled-in-bond applejack
- 30ml (1oz) Pimm's No. 1
- 15ml (½oz) Lemon juice
- 7.5ml (¼oz) Sugar syrup (1:1)
- 2 dashes Angostura Aromatic Bitters
- 2 dashes Peychaud's bitters
- 45ml (1½oz) Ginger beer
Nutrition:
208 calories
Alcohol content:
- 1.4 standard drinks
- 14.17% alc./vol. (28.34° proof)
- 19.3 grams of pure alcohol
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