July 10, 2014 – The Republic Steakhouse
3/4 oz. vermouth rosso
3/4 oz. white rum
3/4 oz. Calvados
Stir over ice in a mixing glass. Strain into a cocktail glass.
Carpano Antica vermouth, Barcardi white rum, and Daron Calvados Fine. I didn’t have high hopes for this one, given that my previous experiences with Calvados were so… meh. Shame on me for assuming! My favorite vermouth rosso lent its slightly bitter fruits and herbs to the Calvados’ warm apples, pears, and vanilla while the rum… well.. not sure what the rum did other than boost the alcohol. Lots of apples on the nose, but hardly any on the tongue, which seems standard for Calvados. Lyndal said she could taste olives, which was true, and very interesting.
‘IwlIj jachjaj (“May your blood scream!”) (Klingon)