Serve inCoupe glass
Torrone Stregga Ricoperto di Cioccolato across rim (or brandied cherries)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|2 fl oz||Avallen Calvados|
|3/4 fl oz||Liquore Strega|
|1/2 fl oz||Créole Shrubb liqueur|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|2 dash||Peychaud's or other Creole-style bitters|
Chris originally garnished this Calvados Sidecar/Applecart-like cocktail with brandied cherries but Strega's excellent chocolates seem a far more fitting accoutrement.
Adapted from a recipe created in 2008 by Chris Hannah at Arnaud's French 75 Bar, New Orleans, USA.