Calvados Cocktail
A sweet and fruity brandy cocktail ∙ Shake ∙ 3 min ∙ 15.2% ABV ∙
The Calvados Cocktail is a shaken sour of Calvados apple brandy, triple sec and fresh orange juice, with optional orange bitters, served up in a coupe.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Calvados 45 mlTriple sec 15 mlOrange juice 45 mlOrange bitters 2 dashes (opt.)
- Fine strain into the chilled glass
- Express an orange twist over the cocktail and use as garnish
Tips
- Squeeze the orange juice fresh and strain out the pulp; store-bought juice loses its aroma and may be sweetened, which the Calvados and triple sec don't need.
History
The Calvados Cocktail first appears in print in Harry Craddock's 1930 work The Savoy Cocktail Book, compiled during his tenure as head bartender at London's Savoy Hotel. The original recipe called for two parts each of Calvados and orange juice to one part Cointreau, along with a notably heavy measure of orange bitters. Craddock assembled the book from recipes gathered over his career, and the drink reflects the era's fondness for pairing French apple brandy with citrus, a pattern that grew popular in London bars during the 1920s as Calvados found its way into cocktail culture outside Normandy.
FAQ
What is in a Calvados Cocktail?
45 ml Calvados, 15 ml triple sec and 45 ml fresh orange juice. Two dashes of orange bitters are optional and make it a little drier and more aromatic.
Is a Calvados Cocktail shaken or stirred?
Shaken. Orange juice needs the air and quick chill of a shake to mix with the brandy; stirred, it tastes flat.
What glass is a Calvados Cocktail served in?
A coupe glass, served up and finished with an orange twist. It is fine-strained, so no ice reaches the glass.
