1/2 Tablespoonful Powdered Sugar. (Rich Simple Syrup to taste)
The Juice of 1 Lemon. (Juice 1 Lime)
1 Glass Calvados. (2 oz Calvados Montreuil)
Shake well and strain into long tumbler. Fill with soda water and decorate with slices of fruit in season.
You may recognize this formulation from the Harvard Cooler, from which it differs only in the recommendation to “decorate with slices of fruit in season” and the fact that it specifically calls for Calvados, not “Calvados or Applejack”.
Not that I’m complaining, I really like this drink. It’s really fun to tweak the balance of tart, sour, and dilution so it falls just about where hard cider would fall.
If you get it just right, I think a lot of people, especially if you’re making it with Calvados, would have a hard time telling it from the real thing.
And if you’re a Apple fan, like myself, that is a very good thing.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.