Crystal Fall

1⁄2 oz Brandy, Pierre Ferrand 1840
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄4 oz Palo Cortado Sherry, Lustau
3⁄4 oz Apple juice (fresh pressed)
1⁄2 oz Lemon juice
1⁄4 oz Ginger syrup
1 bsp Demerara syrup
1 ds Bitters, Angostura
3 sli Apple (as garnish)
Instructions

Shake, strain, crushed ice, tumbler, garnish with apple fan.

Cocktail summary
Created by
Julie Reiner, Clover Club, Brooklyn, NY.
Is an
authentic recipe
Reference

http://www.pierreferrandcognac.com/en/pages/view/774

Curator
Not yet rated
Average
4 stars
(2 ratings)
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