Ambrosia

Ambrosia. Nectar of the Gods, believed to grant immortality to those who were lucky enough to consume it.

So that means this is a fantastic cocktail right?

No. No no no no no no no. Repeat ad infinitum or simply substitute that entire sentence to a HELL NAW, the choice is yours but the result is the same; Ambrosia is a disappointing mess of a drink that relies on far too much brandy in an attempt to give the drink depth of flavour.

Although in theory there’s plenty of fruit flavour with the lemon juice and triple sec, this cocktail is surprisingly one note and that note is HARSH; it hits the back of your throat with some force and doesn’t really disappear at any point. Don’t get me wrong, I do love a strong drink but this seems like strength for the sake of it and doubling up on brandy by using Calvados doesn’t really bring anything to the table – if you wanted a fresh apple flavour why not use apple schnapps, vodka or even plain ol’ apple juice? I’m certain the end result would have been far better no matter which way you went.

Would I make this again? Sure, if only to improve it because lord knows it needs it!

1/5


The Recipe

♦  ¾ ounce brandy

♦  ¾ ounce Calvados

♦  Dash of fresh lemon juice

♦  Dash of triple sec

♦  3 to 5 ounces chilled champagne or prosecco

Shake all the ingredients except for the champagne together and strain into a chilled champagne glass. Slowly top with the fizz and serve.

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