Monday, June 22, 2015

Grand Apple

I made a few modifications to this cocktail that I think improved it. First, I couldn't understand why a drink with so many strong liquors would be served on ice when it would make sense to stir them and serve them up where you can smell the orange of the Grand Marnier. The other thing I did was try to make the apple in applejack more apparent. I stole this trick from Stanton & Greene in D.C.'s Capital Hill.

Cut an apple chip off an apple and put a dash of Pernod or absinthe on the cut side. This will float under your nose and give you a spicy scent with every sip.
  •  2 oz. Calvados or apple brandy
  • 1 oz. cognac
  • 1 oz. Grand Marnier
  • apple chip optional
Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with apple chip float with a dash of Pernod or absinthe on top.

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