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.
