Chateau Du Breuil Calvados Recipe

Prepare honey syrup

If you don't have honey syrup ready, combine equal parts honey and very hot water (about 1 tbs honey + 1 tbs hot water). Stir until smooth and cool to room temperature before using.

Dry shake (if using egg white)

In a cocktail shaker, add Chateau du Breuil Calvados, fresh lemon juice, honey syrup, orange liqueur, bitters and the egg white (if using). Seal the shaker and shake vigorously without ice for 15 seconds to emulsify and create foam.

Shake with ice

Add 4 large ice cubes to the shaker. Shake vigorously for 12–15 seconds until the shaker feels cold and slightly frosty. This chills and dilutes the drink to the right balance.

Double strain and serve

Prepare two rocks glasses or coupe glasses. If serving on the rocks, place 2 large ice cubes in each glass. Double-strain the cocktail into the prepared glasses to remove ice shards and any egg white solids, dividing evenly between the two servings.

Garnish

Float a thin apple slice on each drink and express a lemon twist over the top, then drop the twist in (or hang on the rim). Serve immediately.

If you prefer a lighter served drink, pour 3 tbs (45 ml) of the shaken Calvados mixture into two chilled highball glasses over ice and top each with about 60 ml chilled sparkling water. Stir gently once to combine and garnish with apple slice and lemon twist.