Peter McCarthy

Delicious. Based on some other comments, it sounds like Avallen Calvados is ideal for this since it has no added sugar. Sweet and sour up front, fading into a ton of herbal complexity with a little "bite" and a little bitterness on the back end.

Aside from that, this was very tasty with Avallen Calvados and Ferrand Dry Curacao. I expected the Calvados to get a little lost in the mix, but it was fairly pronounced, with the other ingredients still noticeably contributing to the whole ensemble. The word "fresh" came to mind while drinking it.

The recipe calls for an orange zest twist, but I think that might be a mistake? It looks like there's a lemon zest twist in the photo, and I think that makes sense given the lemon juice?

This worked really well with Wild Turkey "91" (50/50 mix of 101 & 81) bourbon, imho. Definitely a bit boozy and whiskey-forward, but the Ramazzotti, Strega, & bitters add quite a bit of tasty complexity.