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When making this with Avallen Calvados, I ended up adding 2.5 ml of 2:1 sugar syrup and that seemed to bring a better balance, for me. Makes sense considering Avallen has zero added sugar as opposed to a traditional calvados like Bergeron would have used when creating this cocktail back in 1972.
Same here.
A few drops of sugar changed it from "okay" to "really nice".
Maybe it's totally different with Apple Jack, but with Calvados - this is my way.
We also threw in a couple of dashes of grapefruit bitters.
Nice... maybe next time.
With this drink i totally left my of my comfort zone.
I was happy to find a recipe with grappa again. Otherwise... as I said... outside my comfort zone.
But! - After significantly increasing the amount of grappa, I have to say "very interesting – in a good way."
Thank you so much.
For this drink, but also for sharing your thoughts and emotions. :-)
Complex all over, but still every ingredient plays his role for itself.
And the story behind this drinks brings it to life. :-)
As your granddad, i left the Maraschino-Cherry (my garnish) til last.
Cheers!
Interesting but dominated by Licor 43. I might try it again but with less Licor 43 (7,5 or maybe 10 ml?)
Are you sure that it is the 43?
The pisco gives it a very special "feeling" in my opinion. So i'm very interested in what you found as a conclusion. :-)
