French Exit: A Brandy Highball

Name: French Exit: A Brandy Highball
Yield: 10
Cuisine: American

Recipe: Eric Ochoa , Dalva , San Francisco

Photo: John Valls

July 20, 2022

An herbaceous, summery cocktail.

In this highball, Calvados and Chartreuse take a summery turn thanks to the addition of coconut and tonic water. Eric Ochoa, partner at Dalva in San Francisco, recommends using a Calvados from the Pays d’Auge appellation, which must be distilled using a traditional pot still.

Ingredients

1 1/2 oz. Calvados
1/2 oz. coconut Chartreuse
1/4 oz. fresh lemon juice
3 oz. chilled tonic water (Dalva uses Fever-Tree)

Tools:barspoon
Glass:Collins
Garnish:lemon twist

Preparation

Add the first 3 ingredients to an ice-filled glass, then stir briefly to combine. Top with chilled tonic water and give the drink another light stir, then garnish.

Coconut ChartreuseIn a small pan, heat 30 grams of coconut oil over medium heat until shimmering. Add 10 grams of shredded, unsweetened coconut flakes, and stir. Cook until the coconut starts turning golden, then remove from heat and let cool (the flakes will continue toasting in the hot pan). In a freezer-safe container, combine 12 oz. of green Chartreuse with the toasted coconut and the oil. Stir briskly to combine, then let the mixture rest for 10 minutes. Seal the container and place it in the freezer overnight. The next day, carefully remove the layer of solidified oil on top of the mixture, and fine strain to remove the solids. Pour the liquid into a clean bottle for use; keeps refrigerated for up to 3 weeks.