Whisky Apple Elixir

This cocktail recipe is a delightful twist on the classic Vieux Carré, featuring the rich flavors of Japanese whisky, apple brandy, and blanc vermouth, balanced with the herbal notes of Bénédictine and a hint of Angostura bitters. It's a sophisticated and intriguing libation that is sure to impress your guests with its complex yet harmonious flavors.

Whisky Apple Elixir

A sophisticated riff on the Vieux Carré, the Whisky Apple Elixir combines Japanese whisky, apple brandy, blanc vermouth, Bénédictine, and Angostura bitters for a delightful cocktail experience.

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Ingredients

  • 3/4 oz Japanese whisky, preferably Suntory Toki
  • 3/4 oz apple brandy, preferably Laird's Bonded Apple Brandy
  • 3/4 oz blanc vermouth, preferably Dolin
  • 1/4 oz Bénédictine
  • 1 dash Angostura bitters

Instructions

  1. Fill a mixing glass with ice cubes.
  2. Pour in Japanese whisky, apple brandy, blanc vermouth, and Bénédictine.
  3. Add a dash of Angostura bitters.
  4. Stir the ingredients gently until well-chilled.
  5. Strain the mixture into a chilled cocktail glass.
  6. Garnish with a twist of lemon.