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