It’s day four and I’m ready for a drink. How about you?
I guess I should have made this a bit more clear in yesterday’s post but we are talking about apples here – in all their splendor. We’ve turned apples into candy (or paste), we’re about to drink some, soon they’ll be in a fresh winter salad and I just ate a piece of raw apple cake with large bits of tart apples strewn about – I think you’ll like it.
Now let’s have that cocktail.
First things first – get yourself some apple brandy or Calvados.
Producers of Calvados will often use over 100 specific varieties of apples creating a blend of sweet, tart and bitter. The fruit is (often) hand picked, pressed, fermented then distilled. From there it ages for a minimum of two years in casks. Longer aged Calvados will result in a smoother drink. The finished product has an intensely floral aroma and one sip will warm your throat as a good scarf would.
So now that we have Calvados all figured out grab the remaining supplies – lemons and maple syrup.
This drink is the epitome of Fall refreshment. Perfectly balanced, crisp, refreshing and as comforting as a mug of Hot Cider but more fun.
I can’t think of more perfect way to celebrate the accomplishment of posting four days in a row – imagine the celebration at the end of the month!
I raise a glass to all of you as well. Your comments are the push I need when my brain tells me that it’s ready to shut off. I’m already learning so much and can feel myself growing through the continual daily practice of photographing, writing and cooking – oh and I am getting very good at eating as well. So thank you for your help in all of this.
This is a classic Gourmet cocktail from December 1965.
I haven’t tried many different producers of Calvados but I’m very happy with the bottle of Boulard my husband picked up. Gourmet also suggests Clear Creek, Germain-Robin, American Fruits, Westford Hill, and Laird’s.
Half fill a cocktail shaker with cracked ice and pour over it 2 ounces apple brandy, the juice of 1/2 lemon, and 1 tablespoon maple syrup. Shake the mixture vigorously and strain it into a chilled cocktail glass.