During apple season, it’s only right to make some apple cocktails. And apple pie and apple donuts and apple butter, but that’s not what we are talking about right now. Anyway, let’s get back to the drinks – and by drinks I mean this cachaca calvados cocktail. Calvados being an apple brandy from the Normandy region of France.
Rather than let this drink be all about the apples, I split the base spirit into two : cachaca and calvados. The first creation had equal parts of both but it felt a little heavy on the apple. After playing around with ratios, it was deemed best to have slightly less calvados.
The sweetness comes from a homemade black cardamom syrup (recipe below, of course). If you’ve never tried black cardamom before, I suggest you do. It’s a warm spice with smokey notes. I ordered my black cardamom on Amazon but you might be able to find it in stores that carry a wide variety of spices. Regular cardamom would work as well but it won’t have the smokey notes that the black variety brings.
- 1 ounce cachaca
- ¾ ounce calvados (I used Boulard Calvados Pays d' Auge V.S.O.P.)
- ¾ ounce black cardamom syrup*
- ½ ounce lemon juice
- Thin slice of apple with cardamom dust for garnish
- Shake, strain, nick & nora, garnish
- Add all ingredients except for garnish to a cocktail shaker and fill with ice.
- Shake and double strain into a chilled cocktail glass.
- Garnish with a thin slice of apple that has been dusted with cardamom powder.
- *To make black cardamom syrup:
- Combine 1 cup sugar and 1 cup water in a small saucepan with 4 cracked black cardamom pods. Turn heat to medium and bring to boil, stirring as needed. Reduce heat to low and let simmer for 10 minutes. Remove from heat, let cool and strain. Store in a glass bottle in the fridge until ready to use.
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