Wednesday, February 1, 2017


Tired of those fizzy Daisies? Drink a Tulip. This is a very rich and dessert-like drink, or at least one for after dinner. There's a gooey wallop of apple brandy and sweet vermouth in here. There's also Angostura bitters, so it is interesting. It doesn't change much as it warms up, though far from a one-note drink. Apples and wine are the dominant flavors, not apricot, as you might think. The lemon juice doesn't do much to take it in a tart direction, only enough to reinforce the apple pie flavors.
  • 2 oz. apple brandy or calvados (Laird's Old Apple Brandy used)
  • 1 1/2 oz. sweet vermouth
  •  1/2 oz. apricot brandy
  • 1/2 oz. lemon juice
  • 3 dashes Angostura bitters
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

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