2 oz Calvados (or Applejack)
1⁄2 oz Bénédictine
1⁄2 oz Curaçao
1⁄2 oz Lemon juice
1 twst Lemon peel (flamed, as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Unknown. First appeared Recipes for Mixed Drinks, Hugo Ensslin
Year
1917
Is an
authentic recipe
Reference

Vintage Spirits & Forgotten Cocktails, Ted Haigh, p.164

Curator
Not yet rated
Average
4 stars
(17 ratings)
YieldsDrink
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From other users
  • Very nice. Also good with whiskey subbed for 1/2 of the apple brandy. Would like to try subbing cognac for 1/2 of the apple brandy. — ★★★★
  • The Benedictine adds enough gravitas so that this works well, though it's not super exciting. Reminds me of apples that have been sprinkled with lemon juice to keep them from browning. — ★★★★★
  • used laird's bonded Apple brandy, quite good — ★★★★
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Comments

Corey,

I flagged this for moderation with Dan - he'll clean it up. Can you post a link to the proper recipe? Thanks.


Dan commented on 7/01/2011:

I got this recipe from Ted Haigh's book. I'm guessing the curacao got lot when I imported it from one database to the other because of the c-cedilla.