Calvados-Vermouth Fall Cocktail
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(Photo: Roberto Caruso)
Cozy up with an autumn tipple created by Jason Griffin, the man behind the bar at Maison Boulud in Montreal's Ritz-Carlton Hotel
Ingredients
3 tbsp Boulard Grand Solange calvados
1 tbsp Cinzano sweet vermouth
1 tbsp Cinzano dry vermouth
1 tbsp cinnamon simple syrup*
several drops balsamic and honey bitters, see recipe below
apple slices, for garnish
cinnamon, for garnish
Instructions
COMBINE all ingredients in a mixing glass. Add a handful of ice. Stir until nicely chilled. Strain into a chilled cocktail glass. Garnish with apple slices and a cinnamon stick.
*To make syrup: Bring 1/4 cup each granulated sugar and water to a boil. Remove from heat and add 1 cinnamon stick. Cool, then strain before using.
**To make bitters: Combine 2 tbsp each Angostura Bitters and aged balsamic vinegar with 1 tsp creamed honey in a small saucepan over medium-low. Stir until honey dissolves. Cool before using.
Get more of our best Thanksgiving cocktail recipes.
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