Almost all apple brandy, with just enough grapefruit and Swedish punsch to frame it. The result is dry, bracing and full of baked apple, a drink for people who like their cocktails spirit forward.
2 oz
calvadose.g. Christian Drouin · Père Magloire · Boulard · Busnel
½ oz
Swedish punsche.g. Kronan · Carlshamns
½ oz
grapefruit juice freshly squeezed
Garnish: Grapefruit twist · Ice: Served up, no ice
Diki-Diki
Dry and intense: baked apple and pear, a light bitter citrus edge from grapefruit and a spiced, slightly funky sweetness from the punsch.
The Diki-Diki is a cocktail of the 1920s and appears in Harry Craddock's Savoy Cocktail Book of 1930, which gives it as two thirds Calvados with one sixth each of Swedish punsch and grapefruit juice.
Swedish punsch, the ingredient that makes the drink unusual, is a sweet liqueur based on Batavia arrack, sugar and spices, very popular in Scandinavia and in European bars of the time. The origin of the curious name has never been reliably explained, and the stories told about it cannot be verified.
A sweet Scandinavian liqueur made from Batavia arrack, sugar, water and spices, bottled at around 25 to 30 percent ABV.
Yes. It is mostly Calvados, so expect roughly 26 to 28 percent ABV after shaking.
Yes, applejack or any good apple brandy works, though Calvados gives the classic dry profile.
The perfect sound
Old world elegance with a playful twist.
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