This cocktail is named after the famous French chef school started by Auguste Escoffier. The concept is simplicity and elegance, like French cuisine. A lot of French cocktails, made for cafe sipping, are pro-forma calvados or apple brandy mixed with some aperitif wine, and this is no exception. Laird's Applejack 86 is as rich as any apple brandy. And while it doesn't have that dry French oak whiff of Normandy calvados, there's nothing wrong with mixing it with Dubonnet rouge and bittering it up with Angostura.
- 1 1/2 oz. apple brandy or calvados (Applejack 86 used)
- 3/4 Cointreau (triple sec used)
- 3/4 Dubonnet rouge
- dash Angostura bitters
- maraschino cherry (Bada Bing cherry used)
Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with the cherry.
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com