The combination of Japanese whisky, Calvados and amaro creates flavor fireworks in this cocktail from Monteverde in Chicago.
1½ oz. Japanese whisky (Monteverde uses Suntory Toki)
¾ oz. Calvados or apple brandy
¼ oz. Amaro Sibilla
¼ oz. Demerara syrup (1:1)
1 Dash Angostura bitters
Garnish: apple slice
Combine all the ingredients in a rocks glass with large ice cube and stir. Garnish.
Justin Kaderabek, Monteverde, Chicago
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