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Calvados Christmas cocktail recipe

Calvados Christmas cocktail recipe

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  • Dish type
  • Drink
  • Cocktails

A fun and fancy cocktail to serve at your next holiday party. Apple brandy, apple juice and sparkling wine are combined in this fruity drink.


Illinois, United States

7 people made this

IngredientsServes: 1

  • 1 part calvados
  • 1 part apple juice
  • 3 parts sparkling wine
  • apple peel, to garnish
  • frozen raspberries, to garnish

MethodPrep:5min ›Ready in:5min

  1. Combine calvados and apple juice in a glass. Top with sparkling wine and garnish with apple peel and frozen raspberries.

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11 Apple-Inspired Cocktails Perfect for Any Fall Gathering

Fall flavors like apple and cinnamon are perfect pairings for a delicious and seasonally appropriate cocktail. Applejack and calvados make it easy to add apple flavor to any of the traditional cocktails you enjoy – think apple martini, old fashioned, etc. – and you’ll be hard-pressed not to find one that you like. Check out these 11 apple-inspired recipes and put them on your rotation asap.

1. Moonshine Apple Pie Cocktail

Moonshine whiskey, cinnamon, vanilla, apple cider, and apple liqueur pack a punch. If you can’t find moonshine feel free to substitute with bourbon or whiskey. Get the recipe here.

2. Gingerbread Apple Cocktail

Domaine de Canton ginger liqueur and a vanilla vodka make this a very sweet cocktail that’s garnished with crushed gingerbread. Use honey or agave to get the cookies to stick to the rim. Get the recipe here.

3. Hot Buttered Apple Cider

Calvados is the star of the show in this take on hot buttered rum. Cider, cinnamon, nutmeg, and lemon juice flavor the brown sugar and butter mixture. Make it ahead of time and freeze individual ice cubes so that you can just reheat them with cider one cup at a time. Get the recipe here.

4. Winter Old-Fashioned Cocktail

This old fashioned is a great take on an old classic. Use calvados or applejack and garnish with a fresh pear or apple slice. Get the recipe here.

5. Mulled Apple Cider

A simple recipe for apple cider, this cider calls out to be used as a mixer for rum, whiskey, or brandy. Black peppercorns and allspice berries add a pleasant peppery note. Get our Mulled Apple Cider recipe.

6. Apple Barrel Cocktail

This perfectly autumnal cocktail contains Becherovka, a spicy, bittersweet Czech liqueur that is herbal in nature and pairs beautifully with the cognac and apple brandy. Get the recipe here.

7. Pisco Apple Sour

Pisco, lemon juice, and the juice of a Granny Smith green apple lend tartness to this apple sour recipe. Add maple syrup to taste for a hint of sweetness. Get the recipe here.

8. Green Apple Sparkler

Sugar, water, and lime are combined into a syrup and you can easily make this drink alcoholic with the addition of vodka or gin. Try adding some Saint-Germaine or Prosecco to the mix. Get our Green Apple Sparkler recipe.

9. Apple Cinnamon Calvados Old Fashioned

Calvados, cinnamon bark syrup, and angostura bitter make this a fruity take on a traditional old fashioned. You can serve this drink hot or cold – it also makes a delicious punch. Get the recipe here.

10. Smoky Hot Scotch Apple Cider

Honey, cinnamon, and lemon flavor this soothing warm blend of spices, cider, and scotch. Garnish with a cinnamon stick and lemon peel. Get our Smoky Hot Scotch Apple Cider recipe.

11. Apple Martini

Apple schnapps and apple juice are combined for a sweet and fruity martini that you can make with gin or vodka. Shake with ice and garnish with a fresh apple slice (or even an apple gummy ring). Get our Apple Martini recipe.


Apple brandy substitutes

When deciding on a good alternative, the first thing to consider is what you’re going to use the ingredient for. If the recipe calls for a high ratio of apple brandy or you’re making a cocktail, a suitable option will be to add another type of brandy which costs less. For recipes where only a small amount of brandy is included, you can easily use ingredients like apple juice concentrate or cider. Keep in mind that cooking any liqueur will diminish a lot of the original flavor, which makes replacements not such a challenge to find.

1. Cheap brandy

If you’re making a cocktail or the recipe calls for more than half a cup of apple brandy then your best option is to is use a bottle of Cedar Ridge, Laird’s Applejack, Somerset Cider Brandy, or Armagnac. Using one of these liqueurs will allow you to substitute with equal quantities.

A cheap brandy may work well in many desserts such as tarte Tatin, pudding, or trifle. However, you may not want to buy a whole bottle specifically to make one dish, even if it is a relatively low-cost option. If that is you, then keep reading down the list below.

2. Unsweetened apple juice concentrate

Apple juice concentrate is an excellent alternative to apple brandy. It is cheaper and readily available in most supermarkets. Ensure you find an unsweetened concentrate, otherwise, it could put your dish out of balance. Use this option for adding color and flavor to sauces, drinks, candies, jellies, or frozen novelties. If you want to incorporate alcohol into your food, then use equal parts of apple juice and cognac, rum, or vodka.

3. Apple cider

To make apple cider, fresh apples are processed and pressed to extract their liquid. The resulting drink is sweet and tart. To more closely mimic the flavor of apple brandy, use a hard apple cider which means it includes alcohol content. Even if you don’t enjoy the flavor of alcohol, most of this will get cooked-off by the end of many recipes.

4. Apple essence

During fruit juice production, highly aromatic water is collected from evaporation. The result is a concentrated apple-flavored ingredient that is ideal for use in baking and desserts. Use apple essence in drinks, pies, ice cream, flavored fillings, and even frosting.

Apple essence is good as an easy option for incorporating the flavor of apple into your food. You’ll need to make up for the reduced liquid by adding milk, oil, or some other suitable liquid to the recipe. Alcohol such as rum or vodka would also be acceptable.

5. Apple juice

If you are in a pinch, then apple juice will work in many dessert recipes. Keep in mind that choosing the right brand will make a big difference to your food. Buy a good quality juice that isn’t loaded with sugar. For a delicious non-alcoholic dessert, replace 2-3 teaspoons of the juice with brandy extract.

6. Apple butter

As you would expect, apple butter has the taste of apple, but it also includes a mild hint of cinnamon spice. This option is much different from apple brandy, so you certainly wouldn’t use it in cocktails. But it does an excellent job when swirled into muffins or cakes, adding apple flavor and a delicious buttery mouthfeel.

7. Pear brandy

Don’t enjoy the taste of apples? Your best substitute for apple brandy is pear brandy. Use this liqueur in similar quantities as you would the original ingredient. It is perfect for mixing in drinks and using in all your festive desserts like trifle or a brandy-infused Christmas pudding.


Related Articles

“A lot of bars dress up to look holiday-centric, but nobody really gets into the spirit like this in San Francisco,” Luciano says. “It’s just Union Square and shopping. We wanted to create an experience.”

You can create similar experiences at home by whipping up a punch bowl of The Alembic‘s Tequila Eggnog. Bartender Zakai Arnowitz has been perfecting his nog over the years, and this one, which features sherry and Curaçao in addition to freshly grated nutmeg, might be his best yet.

“The sherry has this really nutty quality and I think tequila works well with that,” he says, adding that the orange flavor in the Curaçao is also a great match for tequila. “I’ve had tons of people tell me it’s the best eggnog they’ve ever had.”

Now Arnowitz and the other cocktail wizards are sharing their recipes:

Tequila Eggnog

1½ teaspoons freshly grated nutmeg

6 ounces tequila reposado

2 ounces dry Curaçao (The Alembic uses Pierre Ferrand)

In a stand mixer, beat the eggs until smooth, then slowly add the sugar, beating until it dissolves. Add nutmeg and pour in the liquids, mixing until fully incorporated. Refrigerate overnight. Serve in a large punch bowl.

— Recipe courtesy of Zakai Arnowitz, The Alembic, San Francisco

Pecan Flip

5 ounces Amontillado sherry

1/2 ounce Anchor Brewing Christmas Ale

Shake everything in a cocktail tin filled with ice. Double strain into a glass coupe and top with cinnamon.

— Recipe courtesy of Shaher Misif, Deck the Halls, San Francisco

Blood Orange Sparkler

Celebrate with a Blood Orange Sparkler from Nick Mautone’s “Holiday Cocktails.” (Courtesy of Lauren Volo)

3 teaspoons sweet vermouth

750-milliliter bottle sparkling wine, chilled

Blood orange, cut into ¼-inch slices, for garnish

Using a sharp knife, cut off and discard the ends of the blood orange. Stand it upright on a cutting board and slice the rind and white pith off the fruit using a gentle downward sawing motion, cutting away as little of the flesh as possible. Discard the rinds.

Cut the fruit crosswise into ½-inch slices. Divide the slices evenly among six wineglasses. Sprinkle ½ teaspoon sugar into each glass and muddle to extract the orange juice. Add ½ teaspoon vermouth to each glass and stir.

Divide the sparkling wine evenly among the glasses, stir, garnish each with a blood orange slice and serve.

— Excerpted from “The Artisanal Kitchen: Holiday Cocktails” by Nick Mautone (Workman, 2017)

Pumpkin Cider

Twelve 1-inch cubes pumpkin or butternut squash

64 ounces fresh apple cider

12 ounces Calvados or applejack

Freshly grated nutmeg, for garnish

Nick Mautone, author of “The Artisanal Kitchen: Holiday Cocktails,” is the managing director for New York’s iconic Rainbow Room.

Heat a large saucepan over medium heat. Add the butter, sugar and pumpkin. Sauté the pumpkin, turning it regularly, until the sides have become slightly caramelized, about 8 minutes. If you feel the pumpkin becoming soft, remove the pan from the heat to avoid overcooking.

Stir in the cider and spices. Reduce heat to a simmer and cook, stirring regularly, until hot. Remove the cinnamon sticks. Stir in the rum and Calvados. Ladle into coffee cups or Irish coffee mugs, sprinkle nutmeg on top and serve.

— Excerpted from “The Artisanal Kitchen: Holiday Cocktails” by Nick Mautone (Workman, 2017)

Fa La La La La, La La La La

1 ounce Cardamom Vanilla Syrup (see recipe below)

2 drops orange flower water

Add all ingredients except the club soda and lemon to a cocktail shaker and dry shake (i.e., shake without ice). Then fill the shaker with ice and shake well.

Double strain cocktail into a Collins glass with two ice cubes. Top with soda. Zest lemon over top of glass and serve.

Cardamom Vanilla Syrup

Note: This makes about 70 ounces of infused simple syrup. To divide the recipe, simply use equal parts sugar and water, and add cardamom, vanilla and orange peel to taste.

2,000 grams (about 70 ounces) sugar

60 grams green cardamom pods, crushed and opened

1 whole vanilla bean pod, split open

Peel (no pith) of two oranges

In a pot, bring the sugar, water, crushed cardamom pods and split vanilla pod to a boil simmer for 7 minutes. Remove pot from heat and add the orange peel. Let cool, then let rest for at least 6 hours or overnight. Strain and bottle.


Reviews

The way to make an ice ring not cloudy is to use distilled water.

I made this for my New Years party so I wouldn’t have to play bartender all night. I wasn’t crazy about it but reducing the apple brandy improves it. A pear liqueur might work better, skipping the bitters. Also the ice mold, while being great idea, freezes cloudy. A guest mentioned there is something one can add to water to prevent that. Would be good to know what that is. The fruit will also float horizontally so this photo is quite misleading.

This punch was a smash hit. Elderflower is so delicious and refreshing. Punch is so easy for a party-- no muss no fuss. And the big ice block/ ring keeps the drink cold without watering it down. I subbed cranberries, pomegranate, and rosemary for the apple in the ice ring for a more festive feel at Christmastime. This went quick!

Subbed Clear Creek apple brandy for the Calvados. Well-received by all our guests over the holidays.

This was TERRIBLE I spent about $50 on the ingredients and after the first sip found the elderflower and apple flavors turned into a disgusting sweet weird flavor. No one liked it including myself, but after spending so much money on it, I ended up forcing myself to drink it all. I don't think I will ever be able to drink apple brandy again!

I made this for Christmas, rather than having the usual Champagne. It was quite good in it's original recipe, but I knew it was going to be a Very Quick Good-by. Added another bottle of champange which lightened it up. The ice mold was pretty, but problematic. Apple slices float!

I made this cocktail because I happenned to have all the ingredients on hand, and it sounded like an intriguing use of St. Germain. The drink was enjoyable, but I wasn't convinced about how well all the flavours melded together. I'm probably going to keep searching for other elderflower liqueur cocktails.


Hot Buttered Apple Cider

Bring Calvados, brown sugar, and butter to simmer in large pot over medium heat, stirring until sugar dissolves and butter melts. Add apple cider, lemon juice, and cinnamon sticks bring to boil. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.

Step 2

Ladle cider mixture into 12 cups. Add 1 cinnamon stick from pot to each. Grate nutmeg over and serve.

How would you rate Hot Buttered Apple Cider?

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Boulevardier

Add ingredients to a rocks glass with ice. Stir for 10 seconds if the ice is small, 30 seconds if one big cube and somewhere between if ice is somewhere between. Garnish with an orange peel.

Notes on Ingredients

Whiskey: This cocktail originally called for bourbon, and bourbon works here, but the higher the rye content, the better. Sweeter (high-corn) bourbons start lacking tension and read a little boring, so high rye bourbons (Bulleit Bourbon, Wild Turkey 101, Basil Hayden&rsquos, etc.) all work well. Better still is rye whiskey, which by definition has more rye, and adds much welcome spice and complexity. I find a linear relationship between rye content of the whiskey and how much I enjoy the cocktail: 100 percent rye is great if you can find it, but 95 percent rye&mdashDickel Rye, Bulleit Rye, Redemption, Templeton and so many others&mdashfits the bill handsomely.

Sweet Vermouth: honestly, most sweet vermouths are good here. In all the tests, there wasn&rsquot anything I wouldn&rsquot happily drink. If we&rsquore trying to optimize though, it depends on when you&rsquore drinking the cocktail. If you&rsquore having this before a meal, I prefer something light like Dolin which gives the softest possible touch, allowing a more dynamic tasting experience and letting the bitterness of the Campari to shine through. If after a meal, I like something like Carpano Antica, for a fuller balance and richer effect.

Every week bartender Jason O’Bryan mixes his up his favorite drinks for you. Check out his past cocktail recipes.


Apple Bettelman Recipe with Calvados Reduction

One of my ultimate comfort foods, Bettelman is the surprisingly simple and delicious French bread pudding from the Alsace region of France. It reminds me of our voyages to France, but also of my childhood on the family farm in Virginia. Bettelman or bread pudding is a delightful way to give a second life to brioche or bread that’s a bit past its prime. This Apple Bettelman recipe in particular is a fantastic fall recipe, highlighting flavorful apples and warm notes like cinnamon, vanilla bean and orange zest. The aromatic richness of the Calvados – a variety of brandy made in Normandy from apples – in the reduction is the perfect indulgent finishing touch.

As the weather begins to turn crisp for many of us, enjoy this cozy Apple Bettelman recipe as you start dreaming and planning of your next Europe voyage with us.

APPLE BETTELMAN RECIPE WITH CALVADOS REDUCTION
Serves 4

CALVADOS REDUCTION
¾ cup unsweetened apple cider
2 tablespoons sugar
¼ cup Calvados

BETTELMAN
4 ounces day-old brioche, in 2-inch pieces
1 cup whole milk
Zest of 1 orange
1/3 cup plus 1 tablespoon sugar
2 eggs, separated, room temperature
1 tablespoon Calvados
½ teaspoon cinnamon
Seeds of 1 vanilla bean
1 Granny Smith apple
2 tablespoons dried cranberries, soaked in Calvados

REDUCE THE CALVADOS
In a small saucepan, bring the cider and sugar to a boil. Decrease the heat to a simmer and reduce by half to a syrup. Add the Calvados and simmer until the alcohol evaporates, about 1 minute. Remove from the heat and reserve.

PREPARE THE BETTELMAN
Place the bread in a heatproof bowl. In a small saucepan, bring the milk to a boil and add the orange zest. Pour the milk over the bread. Let soak for 10 minutes and then mash the bread until mushy.

Preheat the oven to 375°F/191°C. Grease 4 (6-ounce) ramekins with butter. In a small bowl, whisk together 1⁄3 cup of the sugar and the egg yolks until pale and fluffy. Whisk in the Calvados, cinnamon and vanilla. Pour over the bread mixture and stir to combine. Peel the apple, cut into 1-inch cubes and add to the bread mixture. Add the cranberries and stir to combine. Reserve.

In a stand mixer using a whisk attachment, beat the egg whites at medium-high speed until foamy. Add the remaining 1 tablespoon of sugar and continue whisking until stiff peaks form. Using a spatula, gradually fold the egg whites into the bread mixture, being careful not to over mix. Scrape the batter into the prepared ramekins.

Place on a sheet pan and bake until puffy, golden brown and slightly crisp, about 20 to 30 minutes. Drizzle with the Calvados reduction and enjoy warm.

Stay tuned for more of our favorite fall recipes in the coming weeks!

About Director of Culinary Enrichment & Executive Chef Kathryn Kelly
Celebrating nearly a decade with Oceania Cruises, Chef Kelly’s passion for adult learning has been the driving force behind The Culinary Center since first developing it with Oceania Cruises co-founder Bob Binder in 2011. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, which are immersive chef-led excursions offered in more than 40 destinations worldwide. Chef Kelly is an honors graduate of the Culinary Institute of America, completed her doctoral studies in Epidemiology at the Johns Hopkins Bloomberg School of Public Health and also holds dual Master’s degrees in Community Medicine and Public Health. Chef Kelly resides on Amelia Island and is an avid golfer, proud grandmother and heritage seed gardener.


Drinks & cocktails with Calvados

Add calvados into a champagne glass. Top up with champagne. Garnish with strawberry.

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Orchard

Absolut Elyx, Pear Juice, Chilled Lapsang Souchong Tea, Lemon Juice, Simple Syrup, Calvados, Pear Essence, Dried Lemon

  • Ice Cubes
  • 1 Part Absolut Elyx
  • 1 Part Pear Juice
  • 1 Part Chilled Lapsang Souchong Tea
  • ½ Part Lemon Juice
  • ½ Part Simple Syrup
  • ¼ Part Calvados
  • 3 Dashes Pear Essence
  • 1 Wheel Dried Lemon

How to make

Combine all ingredients in a shaker filled with cubed ice. Shake and strain into a copper pineapple over cubed ice. Cap with crushed ice and garnish with pear essence and a dried lemon slice.

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Sit Down

Absolut Lime, Calvados, Amaro Ramazzotti, Lime

  • Ice Cubes
  • 1 Part Absolut Lime
  • ½ Part Calvados
  • ½ Part Amaro Ramazzotti
  • 1 Peel Lime

How to make

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with lime.

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Hot Spiced Cider

Cider Hot, Calvados, Runny Honey, Lemon, Orange, Cinnamon Cane

  • 4 Parts Cider Hot
  • ½ Part Calvados
  • ½ Part Runny Honey
  • 1 Slice Lemon
  • 1 Slice Orange
  • Cinnamon Cane To Taste

How to make

Add all ingredients into a wine glass. Garnish with lemon, orange and cinnamon cane.

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Serendipity

Apple Juice, Fresh Pressed, Calvados, Mint Leaf, Champagne

  • Ice Cubes
  • 2 Parts Apple Juice, Fresh Pressed
  • 1 Part Calvados
  • 6 Whole Mint Leaves
  • Champagne

How to make

Muddle all ingredients in a rocks glass. Fill with ice cubes.

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Apple Car

Calvados, Triple Sec, Lemon Juice

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

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Norman Conqueror

Absolut Vodka, Apple Juice, Fresh Pressed, Calvados, Bitters, Apple

  • Ice Cubes
  • 1 Part Absolut Vodka
  • 1 Part Apple Juice, Fresh Pressed
  • ½ Part Calvados
  • 2 Dashes Bitters
  • Apple To Taste

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with apple.

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Taj Mahal

Apricot Brandy, Gin, Calvados, Lemon Juice

  • Ice Cubes
  • ½ Part Apricot Brandy
  • ½ Part Gin
  • ½ Part Calvados
  • ½ Part Lemon Juice

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

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Mule Hind Leg

Gin, Apricot Brandy, Calvados, Pimms Cup No 1, Maple Syrup

  • Ice Cubes
  • ½ Part Gin
  • ⅓ Part Apricot Brandy
  • ½ Part Calvados
  • ⅓ Part Pimms Cup no 1
  • ⅓ Part Maple Syrup

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a rocks glass filled with ice cubes.

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Ambrosia

Cognac, Calvados, Triple Sec, Lemon Juice, Champagne

  • Ice Cubes
  • ½ Part Cognac
  • ½ Part Calvados
  • ⅓ Part Triple Sec
  • ¼ Part Lemon Juice
  • Champagne

How to make

Fill a shaker with ice cubes. Add cognac, calvados, lemon juice and triple sec. Shake and strain into a champagne glass. Top up with champagne.

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Deauville

Cognac, Calvados, Lemon Juice, Triple Sec

  • Ice Cubes
  • ⅔ Part Cognac
  • ⅔ Part Calvados
  • ⅔ Part Lemon Juice
  • ⅔ Part Triple Sec

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

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Champagne A La Normandie

Calvados, Simple Syrup, Champagne

How to make

Fill a champagne glass with ice cubes. Add calvados and simple syrup. Top up with champagne.

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Fallen Leaves

Dry Vermouth, Cognac, Calvados, Sweet Vermouth, Lemon Zest

  • Ice Cubes
  • ⅔ Part Dry Vermouth
  • 1 Dash Cognac
  • ⅔ Part Calvados
  • ⅔ Part Sweet Vermouth
  • 1 Twist Lemon Zest

How to make

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with lemon zest.

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Ninety Miles

How to make

Fill a shaker with ice cubes. Add calvados. Shake and strain into a cocktail glass.

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Cinnamon Warmer

Dark Rum (aged), Calvados, Lemon Juice, Runny Honey, Apple Juice, Lemon, Orange

  • 1 Part Dark Rum (aged)
  • 2 Parts Calvados
  • 1½ Parts Lemon Juice
  • 1½ Parts Runny Honey
  • Apple Juice
  • Lemon To Taste
  • Orange To Taste

How to make

Add dark rum (aged), calvados, lemon juice and runny honey into a wine glass. Top up with apple juice. Garnish with lemon and orange.

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Jablo Dabrowska

Absolut Äpple, Apple Juice, Calvados, Bitters, Champagne, Apple

  • Ice Cubes
  • ⅔ Part Absolut Äpple
  • ⅓ Part Apple Juice
  • ⅓ Part Calvados
  • 1 Dash Bitters
  • Champagne
  • Apple To Taste

How to make

Fill a mixing glass with ice cubes. Add Absolut Äpple, apple juice, bitters and calvados. Stir and strain into a champagne glass. Top up with champagne. Garnish with apple.

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Angel Face

Apricot Brandy, Gin, Calvados

How to make

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass.

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Vermont

Apricot Brandy, Gin, Pimms Cup No 1, Calvados, Maple Syrup

  • Ice Cubes
  • ½ Part Apricot Brandy
  • ½ Part Gin
  • ½ Part Pimms Cup no 1
  • ½ Part Calvados
  • ½ Part Maple Syrup

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

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Corpse Reviver

Cognac, Calvados, Sweet Vermouth, Orange

  • Ice Cubes
  • 1½ Parts Cognac
  • ¾ Part Calvados
  • ¾ Part Sweet Vermouth
  • 1 Part Orange

How to make

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with orange.

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Honeymoon

Calvados, Pimms Cup No 1, Orange Juice, Orange Curacao

  • Ice Cubes
  • 1 Part Calvados
  • ⅔ Part Pimms Cup no 1
  • ⅓ Part Orange Juice
  • 3 Dashes Orange Curacao

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

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Calvados, Grapefruit Juice, Simple Syrup

  • Ice Cubes
  • 1½ Parts Calvados
  • 1½ Parts Grapefruit Juice
  • ⅓ Part Simple Syrup

How to make

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.

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Delicious Sour

Apricot Brandy, Calvados, Lemon Juice, Simple Syrup, Egg White, Soda Water, Apple

  • Ice Cubes
  • 1 Part Apricot Brandy
  • 1 Part Calvados
  • 1 Part Lemon Juice
  • ⅔ Part Simple Syrup
  • 1 Dash Egg White
  • Soda Water
  • Apple To Taste

How to make

Fill a shaker with ice cubes. Add apricot brandy, calvados, egg white, lemon juice and simple syrup. Shake and strain into a wine glass filled with ice cubes. Top up with soda water. Garnish with apple.

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Hot Line

Absolut Vodka, Calvados, Orange Bitters, Maraschino Berry

  • Ice Cubes
  • 1 Part Absolut Vodka
  • 1 Part Calvados
  • 1 Dash Orange Bitters
  • 1 Whole Maraschino Berry

How to make

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with a maraschino berry.

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Apple Dubonnet

How to make

Fill a rocks glass with ice cubes. Add all ingredients. Garnish with lemon.


4 delicious Christmas cocktail recipes

Whether you’re hosting a Christmas party or relaxing by your fireplace, the holidays are a popular time for people to celebrate with a drink in their hand.

Jason Wankel is the bar supervisor at Calgary’s CHARCUT Roast House, and says it’s great to explore the unique flavours of a Christmas cocktail.

“During the holidays, everyone loves to experiment a bit more and try something new,” he adds.

Wankel has been working at the restaurant for six months, and says they’ve got some great holiday drinks.

One of the beverages he recommends is a Pumpkin Alexander, which features a touch of Brandy and some cinnamon syrup.

Another option is a Nutmeg Flip, made with rum, cognac and an egg – which requires a little caution.

“Salmonella becomes a concern if the eggs aren’t stored properly or if they’ve been left out for a long time,” says Jason. “As long as they’re handled properly there isn’t a risk, and you’re mixing them with a spirit as well which is going to help defend against any problems.”

Another popular choice is mulled wine.

“Mulled wine is all about what you prefer as far as spices go, but the basics are normally cinnamon, cloves, a little bit of citrus peel and wine,” says Jason.

If you aren’t sure which Christmas cocktail to try when you’re out during the holidays, Jason suggests asking the experts.

“Just talk to the bartender and ask them what their favourite is,” he adds. “Whatever our favourite is, we’ll always want to make it for you.”


Watch the video: Calvados Cocktail - The Cocktail Spirit with Robert Hess - Small Screen (January 2022).