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Dry, slightly bitter, and wonderfully apple-y. The original recipe is from Harry Craddock’s 1930 Savoy Cocktail book and it has been adapted a little here. I first found out about it by researching other ways I can use the bottle of Calvados on my shelf.


  • 1.5 oz Calvados
  • 1.5 oz Sweet Vermouth
  • 3 dashes of bitters (Peychaud’s if you have it)

Stir with ice and strain into a coupe. Garnish with a lemon peel.

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