Build

50 ml calvados
20 ml fresh grapefruit juice
20 ml Swedish Punsch (substitute aged rum + a pinch of brown sugar)

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a grapefruit twist.

Build

45 ml calvados
15 ml yellow Chartreuse (or substitute herbal liqueur)
15 ml Bénédictine (or substitute honey-herbal liqueur)
2 dashes Angostura bitters

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a maraschino cherry.

Build

60 ml Christian Drouin VSOP Calvados (substituting applejack)
22 ml fresh lemon juice
15 ml grenadine

Method

Shake hard with ice. Double strain into a chilled coupe. Garnish with a lemon twist. A pink, tart aperitif from the Prohibition era.

Build

60 ml Christian Drouin VSOP Calvados
5 ml absinthe (rinse)
5 ml simple syrup
3 dashes Peychaud's bitters

Method

Rinse a chilled rocks glass with absinthe and discard the excess. Stir Calvados, syrup, and bitters with ice. Strain into the prepared glass. Express a lemon peel over and discard.

Build

45 ml Christian Drouin VSOP Calvados (or cognac)
30 ml orange curaçao
22 ml fresh lemon juice

Method

Shake hard with ice. Double strain into a chilled coupe with an optional sugar rim (half-rim is correct). Garnish with an orange peel.

Build

22 ml rye whiskey
22 ml Christian Drouin VSOP Calvados
22 ml Distilleria Negroni Vermouth Rosso
5 ml Bénédictine
2 dashes Peychaud's bitters
2 dashes Angostura bitters

Method

Stir all ingredients with ice for 30 seconds. Strain into a rocks glass over fresh ice. Garnish with a lemon peel.