I adore calvados, and this highball was built off the back of a love for calvados and tonic. This refreshing aperitif expands on that idea andfeels really quite sophisticated in comparison.
Apple highball
Serves 1
For the apple syrup
250g eating apples, washed – we use braeburns
250g caster sugar
For the drink
25ml calvados – we use Avallen
20ml Lillet Blanc
15ml apple syrup (see above and method)
15ml fresh lemon juice
1 dash orange bitters – we use Regans’
1 dash champagne, to taste
1 dash tonic water, to taste
1 twist lemon zest, to finish
First make the syrup. Dice the apples, core, peel and all, put them in a saucepan, and add the sugar and 100ml water. Bring to a simmer and cook, stirring, for about 10 minutes, until the apples are soft and the sugar has dissolved. Fine strain into a clean jar, seal and store in the fridge, where the syrup will keep for up to four weeks (it’s also lovely diluted with sparkling water).
To build the drink, put all the liquids bar the champagne and tonic into a cocktail tin filled with ice and give it a short shake. Strain into a small chilled highball glass filled with fresh ice and top with a dash each of champagne and tonic. Give it a quick stir, squeeze the lemon zest over the top, to express the oils (if you like, drop it into the drink afterwards), and serve.
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Johanna Cole, general manager, Eleanore, Edinburgh