Recipe
by Phil Ward
- 2oz Cognac
- .5oz apple brandy (I used Calvados)
- .25oz yellow Chartreuse
- .25oz Bénédictine
- Dash of Peychaud’s bitters
- Dash of absinthe
Stir all ingredients with ice, then strain into a cold coupe.
About
I feel like this drink is reminiscent of an herbal caramel apple. A tempting poisonous apple from the witch of the forest? Ok ok for someone who is less accustomed to spirit-forward cocktails, this tastes nothing like any type of caramel apple. But if you down sazeracs on the reg and dry martinis are your vice, this is a rich decadent caramel apple.
Designed by the legendary Phil Ward from Death and Company, it’s got that classic New Orleans flavor combo (Benedictine, absinthe, Peychauds) at its core, perfectly enveloped by the caramel smoothness of Cognac brightened by a bit of apple brandy. The herbal sweetness brings it perfectly into balance without being at all cloying or in that “too sweet” territory. If you’re cravin an herbal yet luscious drink, this is your invite.