Since apples shine during the fall season, I always look for ways to infuse that sweet delicate flavor wherever possible. Not to mention the fact that I typically have WAY too many apples from a weekend of apple picking at a local farm.
Pie? Check. Warm cider? Double check. Champagne cocktails? Yassss.
The first time I was introduced to the marriage of apple and champagne was at a favorite Los Angeles restaurant (now sadly closed), Hatfield’s. Quinn and his wife Karen created a modern yet unassuming experience at Hatfield’s, and my favorite cocktail was a seasonal specialty they served in the fall. It combined the sweet floral notes from calvados with a dry crisp champagne. The result is a perfect spicy blend that warms you inside while dancing on your taste buds.
To be honest, I never got the exact recipe from Quinn or Karen or anyone else at Hatfield’s (not for lack of trying), but I’ve experimented and come up with my own. This could be the perfect way to stay warm during those cool autumn evenings, or impress your guests with this ‘apple punch’.
Note: guests not required in order to impress.
Calvados and Champagne 'Apple Punch'
– ice cubes
– 2 jiggers calvados
– 2 jiggers apple cider (+ more to your taste) OR 2 jiggers simple syrup
– 8 jiggers champagne or dry sparkling wine
– slice of apple (for garnish)
– cinnamon stick (for garnish)
1. Fill a shaker halfway with ice cubes, and add calvados and apple cider. Shake vigorously for 30 seconds.
2. Strain the ice cubes and pour evenly into two cocktail glasses.
3. Top each glass with four jiggers each of champagne.
4. Add a splash more of calvados, apple cider or champagne to your tasting.
5. Finish off with a thin slice of apple and a cinnamon stick.