Serendipiti

I had the good fortune of spending some time with bartender Colin Field at the Bar Hemingway at the Ritz in Paris recently. We discussed many topics ranging from cocktails to shotguns, mostly cocktails. This is a calvados and champagne based concoction of his creation and is a great way to start a cold winter’s eve.

While this is a recent creation it comes from one of the all time classic cocktail birthing grounds and it has all the characteristics of a good cocktail.  It was created in 1994 by Colin at the Bar Hemingway.  Based on the name I am guessing it was somewhat of an accidental discovery, but that is purely conjecture on my part so let's move on to the best part.

There is just something about Calvados that calls out to be consumed in the late fall and winter, this is a perfectly balanced blend of flavors that will dance across your tongue. In deference to Colin’s unimpeachable credentials (and an already perfect cocktail) I am leaving the proportions just as he wrote it.  Begin with an old fashioned glass, add one and a quarter ounces of calvados, a teaspoon of sugar, and two sprigs of fresh mint, muddle.  Fill with ice and add one and three quarter ounces of apple juice, stir, and top with champagne (about three ounces).

Serendpiti

1 ¼ oz calvados

1 ¾ oz apple juice

1 tsp sugar

2 springs of fresh mint

champagne

Place the first four ingredients in an ice filled old fashioned glass and stir. Fill with champagne.

Country Gentleman

There is something about the flavor of calvados that reminds me of fall. Maybe it is the apples being harvested, the apple pie on the table or maybe just the bite to match the chill in the air. Whatever the reason I have a handful of calvados cocktails to share with you. The name also inspires images of an Englishman returning to a one of the quaint villages of the Cotswolds after a day in the field for a drink with his mates.

There is no history to be found on this cocktail which leads me to believe that it is a recent creation, but with other recently coined concoctions covered here, it follows in the traditions of cocktails of decades past.

Begin by donning your finest tweeds, then add one and one-half ounce of calvados to an ice filled shaker, add three-quarters of an ounce of Cointreau, one-quarter of an ounce of fresh squeezed lemon juice, and a teaspoon of simple syrup. Shake vigorously and strain into a chilled cocktail glass. Garnish with a twist of lemon and serve speaking with your best English accent.

Country Gentleman

1 ½ oz calvados

¾ oz cointreau

¼ oz lemon juice

1 tsp simple syrup

Mix all ingredients in an ice filled shaker. Strain into a chilled cocktail glass. Garnish with a lemon twist.