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2 ounces Calvados
1/4 ounce Angostura-Vermouth Syrup (recipe follows)
1 dash Regans' orange bitters
Wide lemon peel as garnish
Combine Calvados, syrup and bitters in a mixing glass. Fill 3/4 full with ice and stir with bar spoon until chilled. Stain into an Old Fashioned glass filled with ice or a large format ice cube. Express lemon peel oil over the top of the cocktail, then twist and add to drink.
1/2 cup sweet Vermouth
1 cup sugar
2 tablespoons Angostura bitters
Combine ingredients into small sauce pan over high heat. Bring to a boil, stirring until sugar has dissolved, then remove from heat. Cool to room temperature. Can be stored in fridge for up to 4 weeks.
We currently distribute cider, poiré, Calvados, Armagnac and Cognac to fine restaurants, bars, clubs, wedding venues and specialty retailers in the state of Washington and in New Hampshire state liquor stores through Beauchamp Imports, Inc. To request a tasting for your licensed establishment, or to inquire about distributing our products, please email us at firstname.lastname@example.org. We look forward to sharing our portfolio of fine products with you!