This cocktail gets its gorgeous color from Aperol, which also gives the drink a bittersweet flavour which we are so into. We also think pairing Calvados and honey syrup is a clever move, these two flavors go so well together.
This cocktail is very much in season now during autumn. The whisky base means it’s a boozy and dark drink, that you’d want to sip on slowly. Maybe in front of the fire place, together with a good book (or rather a tablet these days).
We are certainly ready to welcome both autumn and winter now, it’s a lovely season and there are so many cocktails that will now be fitting to mix.
Clamp tray and glassware ”Opal” sold at Designtorget.
Devil’s Barrel
Recipe by Christopher Cho
Ingredients:
1 oz whisky
0,75 oz Aperol
0,5 oz Calvados
0,25 oz honey syrup
0,25 oz fresh lemon juice
2 dashes grapefruit bitters
Mixing:
Shake all ingredients with fresh ice and fine strain into a rocks glass. Add an ice cube and garnish with a grapefruit peel.
Glassware:
rocks