1 Dash Angostura Bitters.
1/4 Hercules. (1/2 oz Spiced Dubonnet Rouge)
1/4 Cointreau. (1/2 oz Cointreau)
1/2 Calvados or Apple brandy. (1 oz Clear Creek Apple Brandy)
Shake well and strain into cocktail glass.
Building on the previous cocktail calling for “Hercules” I am again using the Spice infused Dubonnet Rouge for this one. I have to admit I like it rather more than the previous Angler Cocktail. The apple brandy, touch of extra sweetness and orange from the Cointreau in combination with the Absinthe style spices is really pretty nice. A fairly complex cocktail, for only containing 4 ingredients.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.