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THE RECIPE
How to make Tetra Tinton with Calvados, Cognac, Port. See ingredients and step-by-step instructions.
Select and pre-chill a cocktail coupe.
Prepare a garnish of a lemon zest twist and a skewered Luxardo Maraschino cherry.
Stir the Calvados or apple brandy, cognac, chilled Cockburn's Ruby Soho Port, chilled Strucchi Rosso Vermouth, and Peychaud's or other Creole-style bitters with ice.
Strain the mixture into the chilled coupe glass.
Express the lemon zest twist over the cocktail to release its oils, then discard the twist.
Garnish with the skewered maraschino cherry.
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