Calvados Spritz
Ingredients
- 1 ½ oz. Coquerel Calvados
- ¾ oz. Giffard apricot liqueur
- ¼ oz. Lemon juice
- Top with cider such as Patois "Morris"
Instructions
- Build in shaker everything except for the cider.
- Shake and strain into a wine glass over ice.
- Top with cider.
- Garnish with dried apple slice.
Notes
Lindsay Dukes, beverage director of Maria’s Oyster & Wine Bar and Le Moyne Bistro in New Orleans, created this recipe.