Burning Apple Tree

Burning Apple Tree.

Mezcal with Calvados forms the basis of this drink, which is rounded off with lime and forest honey. We got to know Johann Wader’s “Burning Apple Tree” at the Chug Club in Hamburg.

20 ml Del Maguey Chichicapa Mezcal
30 ml Chateau de Breuil VSOP Calvados
20 ml lime juice
15 ml Honey syrup (1 part Alnatura forest honey, 1 part sugar syrup (2:1))

Preparation: Shaken.

The Burning Apple Tree was created by Johann Wader at Hamburg’s Chug Club on 14 March 2016 and was part of the Mezcal Mondays menu in 2016. In November 2018, it was on the menu again, and we got to know it through that. We like the successful combination of calvados and mezcal, which is nicely supported by lime and honey syrup. The name is explained by the two basic spirits. The Calvados as apple brandy combined with the smoky Mezcal results in the “burning apple tree”. For us, we have slightly modified the original recipe and reduced the proportion of honey syrup. [1]

  1. Communicated by the Chug Club and Johann Wader.
Burning Apple Tree.
Burning Apple Tree.


10. November 2018 Im Chug Club: 20 ml Mezcal, 30 ml Calvados, 20 ml Limettensaft, 20 ml Honigsirup (1 Teil Waldblütenhonig mit 1 Teil Zuckersirup 2:1).

explicit capitulum


Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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