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.