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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 cidre, poiré, and Calvados to fine restaurants, bars, clubs, wedding venues and specialty retailers in the state of Washington through Beauchamp Imports, Inc. To request a tasting for your licensed establishment, please email us at firstname.lastname@example.org. We look forward to sharing our portfolio of fine products with you!