Ingredients
- 2 oz Calvados or other apple brandy
- 1 oz Dubonnet Rouge
- .5 oz Dry vermouth
Garnish: Orange peel
Glass: Cocktail
Preparation
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a cocktail glass. Garnish with an orange peel.
This recipe is adapted from the 1930 edition of The Savoy Cocktail Book, by Harry Craddock.
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