Amazing how the 5ml of Brandy can completely the final character of the drink. I’ve used both Courvoisier and Martell , with profound transformation. Your results may vary!
Wonderful interplay of the vermouth sweetness bringing out the deeper apple flavours, dry mineral and herbal characters of the other vermouth, and the unctuous sweetness of the cognac highlighting the fruit and adding mouthfeel. Delish!
A wonderfully delicious autumnal apple bite. Crisp, fresh, tart and sweetly juicy all at once. Like kicking one’s feet through a pile of golden leaves.
Looking at the recipe I was tempted to add s a little sweetener, but was glad that I didn’t. Perfect as it is.
I followed the recipe closely except for using a fine Calvados in place of Avallen. Found it very herby and lacking centre. 5ml maple syrup brought the vermouths together with the Calvados very nicely. Maybe I have a slightly sweet tooth!
I didn't like it too much. I just looked it up in my version of Schumann's Bar. The recipe is slightly different than mentioned above:
2 cl. Vermouth rosso
1 cl. Vermouth dry
2 cl. Calvados
Dash Brandy
So the vermouth dry is half of the other two main ingredients. Don't think that it would help the recipe though.
I upped the Apple brandy to 25mg but only had Laird AJ, 10mg of dubbonnet,20mg, M&R Rosso, 10mg of Dolin dry Vermouth de Chambery and finally for the coup de grace 12.5 of by Rem’i Martin. The lemon twist tied it all together