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Widow’s Kiss Cocktail

The Widow’s Kiss Cocktail is a rich and complex cocktail that combines the boldness of apple brandy with the herbal depth of yellow Chartreuse and the sweet spiced notes of Bénédictine. Rounded off with a couple of dashes of Angostura bitters, this cocktail is both elegant and intriguing, perfect for sipping on a quiet evening or serving at an intimate gathering.

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Widow’s Kiss Cocktail

Widow’s Kiss Cocktail

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Angostura Bitters, apple brandy, apple brandy cocktails, Benedictine, Chartreuse Cocktails, fall, fall brandy cocktails, fall cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 ounces apple brandy
  • 1/4 ounce Yellow Chartreuse
  • 1/4 ounce Bénédictine
  • 2 dashes Angostura bitters
  • Cherry for garnish

Instructions

  • In a mixing glass filled with ice, combine the apple brandy, yellow Chartreuse, Bénédictine, and Angostura bitters.
  • Stir the mixture thoroughly to chill and blend the ingredients.
  • Strain the cocktail into a chilled glass.
  • Garnish with a cherry or a twist of lemon peel for an added touch of elegance.
  • Serve immediately and enjoy the rich, herbal flavors of this classic cocktail.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Widow’s Kiss Cocktail is a harmonious blend of sweet, herbal, and spiced flavors. The apple brandy provides a strong, fruity base, while the yellow Chartreuse adds an herbal complexity and the Bénédictine lends a touch of sweetness. The Angostura bitters bring everything together with a hint of spice, making this cocktail both rich and satisfying. Perfect for those who appreciate layered, nuanced drinks, the Widow’s Kiss is a timeless classic.

Widow’s Kiss Cocktail
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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