Calvados amplifies the fruity side of aged brandy in this twist on the classic Sidecar cocktail.
¾ oz. Calvados
½ oz. Cognac
1 oz. Cointreau
¾ oz. fresh lemon juice
Half rim of vanilla sugar
Tools: shaker, strainer
Garnish: orange peel
Prepare a coupe by rimming the edge with vanilla sugar. Combine the ingredients in a shaker with ice and shake well. Double strain into the sugar-rimmed coupe.
Vanilla Sugar: Combine 1 cup of fine white sugar with ½ a scraped vanilla bean in a sealed jar. Allow to sit for several days until the sugar take on a vanilla aroma and flavor.
Jason Stevens, Mattie’s, Austin
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