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Day 170, Cocktails 165 & 166

Although the weather here over the weekend was more like summer than fall, there’s no doubt that autumn is here.  All I have to do is look out in the yard and see all the leaves on the grass to know that it’s October.  This time of year also means apple picking and making apple pies and homemade applesauce…mmm, mmm good!  At the Twilight Lounge it also means its time for the Calvados.

Just what is Calvados, you ask.  The answer is really quite simple.  It is an apple brandy that originates from the  Lower Normandy region of France.  It has been around since the days of Charlemagne in the 8th century and has continued since then pretty much the same.  Of course, modern Calvados are made by hundreds of producers, but all come from the Calvados appellation controlled region of France.

Tonight I have two cocktails that are original recipes (as far as I know) and are variations on the same theme.  The first is a classic style cocktail that I call a Nailed Apple.  The name comes from the twist that this is on a Rusty Nail

  Nailed Apple

  • 2 oz Cutty Sark scotch
  • 1 oz Drambuie
  • 1/2 oz Calvados

Combine the ingredients in a mixing glass with ice.  Stir to chill and combine.  Strain into a chilled cocktail glass.  Rim the glass with a twist and serve.

Very similar in flavor to the Rusty Nail, but with just a hint of apple from the Calvados.  If you are a scotch fan the fun you can have with this drink by trying different scotches is nearly endless.  For example, I think making this with a smokier scotch such as Laphroig would be an amazing cocktail.

The second cocktail of the evening is a variation that adds even more fall flavor.  I call it the Maple Apple.

  Maple Apple

  • 2 oz Cutty Sark scotch
  • 1 oz Drambuie
  • 1 oz Calvados
  • 1/8 oz maple syrup
  • seltzer water

Combine all the ingredients except the seltzer water in a mixing glass with ice.  You’ll want to add the maple syrup last so that it doesn’t end up just sticking to the ice.  Stir to chill and combine.  Pour (ice and all) into a rocks glass and top with selzter water. 

I think this one turned out pretty good as well.  I can imangine sitting besides the fire pit on a crisp fall night with this drink in my hand.  The increased amount of Calvados comes through with more apple flavor while the maple syrup adds just a touch of sweetness.  Give it a try and let me know what you think!


One Comment

  1. We went to an apple farm last weekend. And Lori made two batches of apple pies…yum yum. I also ended up at the Bradstreet for a cocktail with some friends before a wedding reception. I had the Bradstreet cocktail (one with egg whites).

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