A winter warmer, with a touch of apple

A dash of apple
Calvados purists opt for their drink straight up in a bulbous snifter, in part because the warmth of your hands helps warm the liquor, which in turn can enhance the aromas in your glass.  It makes the perfect finish to a meal or companion with a tarte tatin (apple tart) or vanilla ice cream. (And if you ever see Calvados ice cream on a menu, well, what're you waiting for?)

But even some Calvados makers  -- perhaps to boost year-round sales -- have also suggested serving it over ice in a lowball glass. And bartenders are reconsidering it as an alternative "brown liquor" with less bite than whiskey or rum.

Calvados Tonic

• 1 part Calvados
• 3 parts tonic water

Pour Calvados over ice, follow with tonic and stir. Garnish with lime.

Calvados Cocktail

• 1½ oz. Calvados
• 1½ oz. orange juice
• ¾ oz. triple sec
• ¾ oz. orange bitters

Pour ingredients together into a shaker over ice. Stir or shake, then strain into a cocktail glass.

Pomme Royale (Adapted from The Brandy Library)

• 1 part Calvados or pommeau (Calvados mixed with cider must)
• 4-5 parts Champagne or dry sparkling wine

Pour the Calvados (or pommeau) into the bottom of a Champagne flute. Fill gently with the wine. Since Calvados has far more alcohol (about 80 proof) than pommeau, you can use less of it, to taste.

Metro (Adapted from Sambar)

• 3-4 parts Calvados
• 1 part sweet Dubonnet
• 1/2-1 part Cointreau

Add the ingredients, to taste, over ice in a shaker in similar proportions to a Manhattan. Stir or shake, and strain into a martini glass.

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