- 1/3 ounce Simple Syrup
- Dash of Peychaud's bitters
- 6 sweet apple slices, plus 1 very thin apple slice for garnish
- 1/4 ounce absinthe
- 1 2/3 ounces Calvados
How to make this recipe
On a plate, sprinkle the 6 apple slices with the absinthe. Refrigerate for 2 hours.
In a pint glass, lightly muddle the infused apple slices. Add ice and the Calvados, Simple Syrup and bitters and stir well. <a href="/articles/cocktail-basics-techniques#doublestraining">Double strain</a> into a chilled rocks glass and garnish with the remaining apple slice, pressing it against the inside of the glass.