1 oz Apple brandy, Lairds (Bottled in bond)
1 oz Cardamaro
3⁄4 oz Lemon juice (half a lemon)
Instructions

Build with rocks.

Cocktail summary
Created by
user Yojimbo on eGullet
Year
2012
Is an
authentic recipe
Curator
Not yet rated
Average
2.5 stars
(2 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Sour and unexceptional.
Similar cocktails
  • Sultan — Rye, Brandy, Pedro Ximénez Sherry, Cynar, Bitters, Lemon juice
  • Scofflaw 2 — Rye, Dry vermouth, Orange bitters, Lemon juice, Grenadine
  • Betty Carter — Bourbon, Pedro Ximénez Sherry, Amaro Nonino, Lemon juice
  • Pedro Suckerpunch — Bourbon, Pedro Ximénez Sherry, Amaro Nonino, Coffee liqueur, Lemon juice
  • Baumé Squad — Bourbon, Red wine, Bitters, Lemon juice, Orange juice, Grenadine, Orange peel
  • Cellar Door — Scotch, Calvados, Bianco Vermouth, Orange bitters, Lemon juice, Honey syrup
  • Desire — Brandy, Sherry, Lemon juice, Simple syrup
  • Manly Pink Drink — Midwest Wheat White Whiskey, Dry vermouth, Crème Yvette, Lemon juice
  • New York Sour — Rye, Red wine, Curaçao, Lemon juice, Water, Sugar
  • New York Stone Sour — Bourbon, Red wine, Lemon juice, Orange juice, Sugar
Comments

Workable with half as much lemon juice (I used ~3/8 oz). The given recipe would likely be too sour (as an early comment noted) and dry when combined with the Cardamaro. As with many drier/acidic cocktails it improves (for my palate) as it warms somewhat, bringing other flavors forward. The wine base of the Cardamaro is masked by the lemon juice when very cold, a not uncommon problem I have noticed with lime/lemon/grapefruit juice drinks. I am rating my reduced lemon version as 3 out of 5, but something is missing that would elevate the drink.