Rich in aromas and flavours from fermenting, ripe apples, the brandy from Normandy is the right base spirit for a cocktail in a cold season. The strong taste of apples is lighthened slightly by the fresh, mildly tart taste of fresh orange juice. Dashes of orange bitters unify the flavours in a pleasing way.
4,5 cl Calvados
4,5 cl orange juice
2 cl Cointreau
2 dashes of orange bitters
Shake the ingredients with ice, and strain into a cocktail glass.
The Calvados Cocktail dates back to the 1920s and the recipe here is taken from Harry Craddock's The Savoy Cocktail Book from 1930.
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