®
hand crafted established 2005
Appletime
by Peter Povlsen
Ingredients
- 40 ml Calvados Boulard
- 20 ml Apple Brandy
- 20 ml Red Vermouth
- 7.5 ml Pommeau
- 7.5 ml Elderflower Liqueur
- Dash of Bob's Abbotts Bitters
Method
Pour the ingredients to a mixing glass and stir over ice to preferred dilution then strain into a chilled glass. Decorate the rim with freeze-dried apples and elderflower and garnish with a dehydrated apple.
Photo & cocktail recipe credit: @cocktailpete – cocktailpete.com
