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
3 stars
(3 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.