I’m the kind of girl who tends toward secondhand stores and camping vacations, so my husband has taken up stealth note taking whenever we’re in a shop where I actually admit to a passing interest in a material object before checking the price and setting it back down. What can I say? I inherited my father’s thrift and my mother’s fear of malls; I rarely suffer buyer’s remorse as a result.

This personal, um, quirk is how I came to be gifted a lovely bottle of Calvados Boulard for Valentine’s Day, inspired by a recurring event that goes like this: I decide to make this soup, consider buying a bottle of Calvados to use as indicated in the recipe but then, after noting the price, decide to just make do without–substituting a bit of unspecialized brandy or bourbon if we happen to have it on hand.

I haven’t had the chance to lace Calvados into anything just yet, of course, but I decided to explore what cocktails might put it to immediate good use in the meantime. I settled on this one, and I am not disappointed. So much so, in fact, I might actually replace the bottle of Coin­treau that’s now empty!

The Calvados Cocktail
More or less as it appears in Vintage Spirits and Forgotten Cocktails, though much lighter on the bitters

1 1/2 oz Cal­va­dos
1 1/2 oz freshly squeezed orange juice (really, it’s worth it, and one orange should get you there)
3/4 oz Coin­treau
2 dashes bitters

The Calvados Cocktail process

Chill glassware. Measure ingredients into a cocktail shaker filled with ice. Shake and strain onto a coupe glass. Cheers!

The Calvados Cocktail process