Adapted from a recipe created in 2020 by Caleb James at Covina restaurant in New York City, USA. The original recipe is for equal parts without the optional...
Very interesting combination. In my opinion Luxardo is too dominant. I lifted the Calvados by 0,75cl, but next time I would also cut back the Maraschino to 1,5 cl to give more space for the Benedictine.
This was excellent. If, like me, the idea of doing a sugared rim for one cocktail at home is beyond what you’re willing to do, add a Luxardo cherry and just a tiny bit of the syrup into the glass after you’ve poured. Adds the perfect amount of necessary sweetness.