Tuesday Escape Recipe
Calvados, Frangelico, Cointreau and Apple Shrub
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Ingredients
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Cocktail
Garnish
For quick apple shrub (if you don't have prepared shrub)
Method
For quick apple shrub (optional, makes about 1 cup)
Combine and dissolve
In a small saucepan, combine 1 cup apple cider (or juice) and 1/4 cup granulated sugar. Warm gently over low heat, stirring until the sugar fully dissolves. Do not boil.
Add vinegar and spice
Remove from heat and stir in 1/4 cup apple cider vinegar and 1/4 teaspoon ground cinnamon (if using). Let cool to room temperature.
Rest and strain
Transfer mixture to a jar, seal, and refrigerate for at least 2 hours (overnight preferred) to meld flavors. If using solids or spices, strain before using. This yields roughly 1 cup of apple shrub; use 3/4 oz in the cocktail and store remainder refrigerated up to 2 weeks.
Cocktail assembly
Measure ingredients
Add 2 oz Calvados, 0.5 oz Frangelico, 0.5 oz Cointreau, 0.75 oz apple shrub, 0.5 oz fresh lemon juice, 0.25 oz simple syrup (if you prefer slightly sweeter), and 2 dashes Angostura bitters into a cocktail shaker.
Add ice and shake
Fill the shaker with ice (about 1 cup). Shake vigorously for 12–15 seconds until the shaker is very cold and well-diluted.
Strain
Discard ice from the chilled glass (if used). Double-strain the cocktail into the chilled coupe/Nick & Nora using a Hawthorne and fine mesh strainer to remove small ice shards.
Garnish and finish
Float a thin apple slice or a dried apple wheel on the surface. If desired, express a lemon twist over the drink and drop it in or grate a little nutmeg on top. Serve immediately.
Tasting notes
The Calvados provides apple-forward warmth, Frangelico adds hazelnut sweetness, Cointreau brightens with orange, and the apple shrub contributes bright acidity and complexity to balance the spirit-forward base. Adjust simple syrup if you prefer sweeter or more tart.