Calvados Cocktail
Course: DrinksCuisine: British1
servings297
kcal24%
3
minutesLearn how to make an amazing calvados cocktail.
Ingredients
1 dash 1 dash Orange Bitters
2 oz 60 ml Orange Juice
1 oz 30 ml Orange Liqueur
2 oz 60 ml Apple Brandy
Directions
- Technique: Saxe Soda Shake
- Combine all ingredients into a cocktail shaker.
- Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
- Without a strainer, pour the chilled and aerated drink into a glass.
Notes
- Tools Used: Jigger, Bar Spoon
- Serving Glass: Champagne Flute
Featured Video
This Specific Recipe And What It Taste Like.
So this is a modified recipe from the original one in the Savoy Cocktail guide. The original recipe is 4 oz brandy, 4 oz orange juice, 2 oz orange liqueur, and 2 oz orange bitters, which sounds awful. This makes me think it must be either a typo or they were using very different ingredients. But I don’t think they used other ingredients for just this one cocktail. I think what they meant to write was two dashes instead of 2 oz of orange bitters. So I modified it to the size of a single cocktail by cutting each ingredient in half and imaging they meant two dashes, not 2 oz. At those proportions, this is a fantastic cocktail. It tastes like a perfect screwdriver with the presentation of a mimosa.
A Short History Of The American Bar at the Savoy Hotel In London.
In 1893, The American Bar at the Savoy hotel started serving American-style cocktails in London to the British upper class. The American Bar has always been a high-end bar but what set it on the map was when Harry Craddock became its head bartender in the 1920s. Harry Craddock was a British-born bartender who immigrated to the United States, eventually becoming a US citizen and head bartender of several high-end hotel bars. Still, Harry found himself out of work with the start of prohibition in 1920. He then immigrated back to England and became head bartender of the Savoy Hotel’s Bar. Harry transformed The American Bar from a high-end bar to one of the seminal cocktail bars of the 20th century. As the American prohibition was ending, the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar. A year later, they published the Savoy Cocktail Book. Printed in 1934, the Savoy Cocktail Book documents the bar’s best recipes from the 1890s to the 1930s and stands as the pillar of prohibition-era European cocktail innovation. If Jerry Thomas’s Bartenders Guide is the best cocktail book the 1800s gave us, then The Savoy Cocktail Book is the best cocktail book of the first half of the 1900s. I don’t think I will ever be able to drink there, though. A cocktail cost around $250 there, and they have one that’s almost $1000, and I’m not the Amazon guy, so good thing we have their recipe book.
Leave a Reply