"Calvados is having its moment in cocktails, and thank goodness it is!" says Jessica Sanders about the rich apple brandy. The co-owner of Drink.Well and Backbeat in Austin modeled this Sazerac variation on her favorite apple pie recipe. "This drink has all the elements of that incredible pie in liquid form," she says. Slideshow:More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
In a small saucepan, combine 4 ounces water with 1/2 cup light brown sugar and bring to a boil. Simmer over moderate heat, stirring frequently, until the sugar is dissolved, about 3 minutes. Let cool, transfer to a jar and refrigerate for up to 1 month. Makes about 6 ounces.