Had this tonight in recognition, albeit a day late of D-Day. One would think this drink should be stirred, but I was happy that the directions "allow" for one to shake! I'm glad I did, as for me, the extra dilution from the shake cut the viscosity of the D.O.M. Next time, I think I will try with a little extra Calvados and stir which might do the same. An added benefit would be to increase the smallish overall volume which has been commented on earlier.

I love the way the Calvados and Yellow Chartreuse compliment each other, great way to enjoy your yellow Chartreuse! Boozy, definitely a sipper, but still a clean honey like finish. Great finale cocktail, not a preamble. I especially like the name of the cocktail! "Here's to the widow that lives on the hill, she want kiss you but her sister will" "Here's to her sister". WDB

Revisiting while playing ‘Difford’s Roulette’ (open the book at a random page)… and almost exactly in time for D Day. Forgot to try adding Caspian’s suggested saline, although the relatively delicate aromatics of the Calvados tend to emerge more as the drink warms. A charming little concoction!

Dang, this is a really nice cocktail. The calvados and the herbal liqueurs play great with each other, and the angostura adds just amount of spice and bitterness to prevent it from being cloying. I suggest you add 1-2 drops of saline solution, though, because it really makes that fresh apple pop out a bit more.

Also good on the rocks

Widow’s kiss, or widow maker?! This is a potent flavour grenade this one… for D Day. Strong, dry, herbal with underlying honeyed sweetness. Thinking of those times today. Strangely I had exactly the right amount of a Avallen left in the bottle. Funny how that happens..!

The way I just tried making this cocktail is 1.5 Pere Magloire VSOP, 1/4 Strega, 1/4 Benedictine, 1/4 Carpano sweet vermouth, 2 dashes Angostura bitters & a luxardo cherry. The sweet vermouth cuts the sugar enough but am going to try 1/3 sweet vermouth and taste how that works.

I love almost all variations of cocktails, but the base spirit+liqueur drinks like an old fashioned & this style are too sugary for me to fully enjoy. Hence, the way I make a Vieux Carré is 1 Rittenhouse Rye, 1 Cognac, 3/4 Carpano Sweet vermouth, 1/4 Benedictine, 2 dashes Peychaud’s bitters, 2 dashes Angostura bitters, stirred & served Up in a coupe with a Lemon twist & Luxardo cherry