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Sweet and sour with rich apple flavours and a brandy backbone.
Apple brandy is possibly the best spirit on which to base a sour.
To adhere to the original recipe, you should smash a sugar cube and then painstakingly stir this with bitters into a paste. Life is just too short to faff
Described as being an applejack sour with orgeat, we've adapted the recipe to use commercially available orgeat. If using a more artisan orgeat then you
Who'd have thought cachaça and apple brandy would make such good bedfellows with herbal liqueur and Peychaud's.
A generous measure of gin and high proof applejack provide spirituous spice which, along with lemon juice sourness, ensures that although pink this cocktail
With a whopping 15ml of bitters on top of 15ml amaro (Italian for bitter) and a punchy 45ml high proof rye, this cocktail perhaps would have been better
Apple brandy sweetened by maple syrup, soured by lemon and lengthened with orange.
Brewed and distilled apple combine in this long dry (depending on your cider), very lightly carbonated highball.
This 1915 recipe, originally of equal parts gin, applejack and grenadine (1/3 of each to 1/6 lemon juice) makes this Seventy-Five a tad on the sweet side
Take a Moscow Mule and make with apple brandy in place of vodka and you've a Washington's Applejack Mule. Tasty – arguably tastier than a Moscow Mule.
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My first cocktail creation. After realizing dry sherry and St. Germain pair well together, I decided to turn them into something bigger.
From Laird & Company's own recipe suggestions
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
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