2 oz Calvados
3⁄4 oz Strega
1⁄2 oz Orange liqueur, Clément Créole Shrubb (or Grand Marnier)
3⁄4 oz Lemon juice
3 Cherry (brandied)

Shake, strain, cocktail glass, garnish with cherries

Cocktail summary
Created by
Chris Hannah, Arnaud's French 75, New Orleans
Is an
authentic recipe

Food and Wine Cocktails 2008 p.135

Not yet rated
4 stars
(11 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Reduce Strega and lemon juice to 0.5 oz — ★★★
  • Used Laird’s bonded and PFDC. Even beyond the indulgent garnish there’s a strong cherry aspect somehow. Herbaceous, maybe a bit medicinal, but pleasant and interesting. — ★★★★
  • Fine, if somewhat unremarkable, sour. — ★★★
  • I think maybe turning down the Strega would help this to be less sweet. Would not recommend using Gran Marnier. Otherwise, a great use of Calvados. — ★★★★
Similar cocktails
  • Safe Kicker — Tennessee whiskey, Oloroso sherry, Bitters, Cherry, Lemon juice, Orange juice, Apricot preserves, Egg white
  • Gateway Sling — Bourbon, Averna, Cherry Liqueur, Brandied cherry, Lemon juice, Simple syrup
  • Raspberry Whiskey Smasheroo — Bourbon, Cassis, Orange bitters, Raspberry, Agave syrup, Lemon
  • Death and Taxes — Bourbon, Chambord, Absinthe, Peychaud's Bitters, Lemon juice
  • Zarzamora — Bourbon, Orange bitters, Fernet Branca, Blackberry, Simple syrup, Lemon juice, Cola, Orange peel
  • Strawberry Confusa — Añejo tequila, Strawberry, Agave syrup, Lemon juice, Soda water, Basil
  • The Good Fella — Canadian whisky, Luxardo Bitter, Sweet vermouth, Maraschino Liqueur, Bitters, Cherry
  • Fetal Position — Rye, Calvados, Sorel liqueur, Bitters, Brandied cherry, Egg white, Lemon juice, Maple syrup
  • The Sour Heard Round the World — Bourbon, Sloe gin, Hibiscus Liqueur, Blue Curaçao, Egg white, Maraschino cherry, Lemon juice
  • Ruby Tuesday — Rye, Bénédictine, Cherry, Lemon juice, Simple syrup, Lemon peel

This had been on my to-try list for months, and I'm glad I finally did. A fruity-herbal sidecar of sorts. Great use for both Calvados and Strega, both of which I rarely reach for. I could see tinkering with the proportions a bit (Dan might think this is too sweet :) ), but the overall idea is a good one.