Forum

This is a great example of how a sweet liqueur (Cointreau) can still be dry in the right circumstances. I did it with the apple liqueur added and I think it was perfectly balanced. Tart, good apple flavours yet rich and interesting. Maybe I'll try adding an interesting bitter to serve as an accent next time.

Thank you John Hinojos for your tip. I used Calvados, Laird's Applejack and Triple Sec as mentioned. Added 1/2 shot of Apfelkorn (a 20% german apple-liquer) and no water. This cocktail was a succes. FINALLY, If you serve two of these, remind your guest to stay seated for a while.

I used pommeau instead of Apple schnapps liqueur to add Apple sweetness. Yum!

No apple schnapps, but used the recipe as indicated. Tart, sour, not too sweet, a beautifully balanced cocktail with a lovely apple nose and finish.

We tried this one the next night but used 2 parts calvados to 1 part applejack bottled-in-bond (100 proof). Citrus flavour is less pronounced and the taste of the apple brandy is stronger. Both are good, but I think I would stay with the one with the 100 proof. Has more depth of flavour.

What an outstanding apple flavoured cocktail. Although I have 2 different Calvados, decided to use Laird's 86 for a little extra proof. Nicely dry with the great citrus-apple flavours. May try next with just a little Applejack bottled-in-bond for little extra kick. In my favourites.

A fairly dry, leaning towards the citrus sour notes mid palate with a nice apple flavor finish.

As I have no Apple Schnapps Liqueur I had to balance on an other way. The "Tarte Tatin" from the older comment made me try a dash of vanilla syrup, honey and saline solution. The result is good, but not very special. Let's call it "Apple Tart" ?