The Spartan
11
Spartan calvados cocktail Photo by 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.
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