Restaurants›Anjou Restaurant›Le Calvados Daron Recipe

Le Calvados Daron Recipe

Inspired by Anjou Restaurant
Time10m
Serves1

Make Le Calvados Daron Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Garnish

Ice

Method

Cocktail

1

Prepare honey syrup (if not ready)

Combine equal parts honey and hot water (for this recipe 1/4 cup honey + 1/4 cup hot water makes multiple servings). Stir until fully combined; cool before using. Measure 1/4 oz for the cocktail.

2

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

3

Combine ingredients

In a cocktail shaker add 2 oz Calvados, 1/2 oz Cognac, 1/2 oz sweet vermouth, 1/2 oz fresh lemon juice, 1/4 oz honey syrup, 2 dashes orange bitters, and 1 dash Angostura bitters.

4

Add ice and shake

Fill the shaker about two-thirds with fresh ice. Secure the lid and shake vigorously for 12–15 seconds, until the outside of the shaker is frosty and well-chilled.

5

Double strain

Dump the chilling ice water from your glass (if used). Using a hawthorne and fine mesh strainer, double-strain the cocktail into the chilled coupe to remove small ice shards and any sediment for a clean presentation.

Garnish & Finish

6

Express oils from the lemon twist over the surface of the drink by holding the twist skin-side down 2–3 inches above the cocktail and giving it a quick squeeze to spray the oils. Rub the twist around the rim if desired and drop it into the glass or perch it on the edge.

7

Garnish with a dehydrated apple slice or a thin fan of fresh apple on the rim. Serve immediately.