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The Spartan

11

Spartan calvados cocktail

Spartan calvados cocktail Photo by Roberto Caruso

Chatelaine Triple Tested

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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The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

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In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.