Dr. Rieux
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Lemon zest twist & demerara sugar rim
- ABV: 20%
Ingredients
- Avallen Calvados — 1 oz (30 ml)
- Bacardi Carta Blanca light rum — 1 oz (30 ml)
- Swedish Punsch liqueur — ¾ oz (22.5 ml)
- Orange Curaçao liqueur — ½ oz (15 ml)
- Demerara / dark Muscovado sugar syrup (2 sugar to 1 water) — ¼ oz (7.5 ml)
- Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
How to make it
- Prepare a coupe glass by chilling and riming it.
- Combine Avallen Calvados, Bacardi Carta Blanca light rum, Swedish Punsch liqueur, Orange Curaçao liqueur, Demerara/dark Muscovado sugar syrup, and freshly squeezed lemon juice in a shaker.
- Add ice to the shaker.
- Shake all ingredients well.
- Strain the mixture into the prepared coupe glass.
An elegant cocktail with calvados and rum.
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