Some might worry that this is too sweet, but fear not. The Calvados provides a true cocktail kick, while the herbal and vanilla notes of bianco vermouth, as well as the honey, serve to smooth the spirit's edge, bringing the fruit to center stage. It's perfect for the coming autumn days.
- 2 ounces Calvados
- 3/4 ounce bianco vermouth (not the same as dry vermouth)
- 1/2 ounce honey syrup (see NOTE)
Fill a mixing glass halfway with ice. Add the Calvados, bianco vermouth and honey syrup. Stir vigorously, then strain into a chilled cocktail (martini) glass.
NOTE: To make honey syrup, combine 1 part honey and 2 parts water in a small saucepan over high heat. Bring to a boil, then reduce the heat to low and cook for 5 minutes. Let cool before using in this recipe.
Adapted from "Normandy Cocktails," by Jean-Paul Thomine and Christian Drouin (Editions Charles Corlet, 2005).
Tested by Bonnie S. Benwick.
E-mail questions to the Food Section at firstname.lastname@example.org.