Story: Rich Manning
Photo: John Valls
November 03, 2025
November 03, 2025
Calvados is a distilled cider curated by strict French tradition. Like Champagne and Cognac, the spirit carries an Appellation d’Origin Controlee (AOC) to regulate and protect its production. Under the mandate, Calvados can only be produced within designated areas within Normandy. It must be primarily apple-based, although there is an allowance (and, in some cases, a requ…
Story: Rich Manning
Photo: John Valls
November 03, 2025
November 03, 2025
Calvados is a distilled cider curated by strict French tradition. Like Champagne and Cognac, the spirit carries an Appellation d’Origin Controlee (AOC) to regulate and protect its production. Under the mandate, Calvados can only be produced within designated areas within Normandy. It must be primarily apple-based, although there is an allowance (and, in some cases, a requirement) for pears. It must also be aged in French oak barrels for at least two years.
This tight control results in a crisp, fruit-rich spirit with a flavor profile that can radically evolve overtime. Younger Calvados can evoke aromas and flavors of fresh apples and pears, while older bottles can take on spicy, jammy notes akin to apple pie. This range makes serving a chilled, mid-dinner pour of Calvados (the classic trou Normand) a power move. But it also offers a way to breathe new life into a cocktail.
“Its versatility really can take a simple drink to the next level,” explains Maxx Kleiner, bartender at Oliver’s in Chicago. “Want to make your Vesper Martini better, or make your Manhattan more fall-like, or add an extra layer to your Gin and Tonic? Mess around with some Calvados.” Kleiner highlights the spirit’s ability to elevate the riff-on-a-classic motif in his Dirty Daiquiri, a combo between the Dirty Martini and the Daiquiri in which Calvados mingles with olive brine, Cocchi Americano, and two styles of rum to maintain balance while enhancing complexity.
Dirty Daiquiri
*This hybrid between the Daiquiri and the Dirty Martini counters Calvados’ fruit notes with the savory touch of olives. * 3/4 oz. Calvados 3/4 oz. white rum 3/4 oz. rhum agricole blanc 3/4 oz. fresh lime juice 3/4 oz. simple syrup (1:1) 1/2 oz. Cocchi Americano 1/3 oz. olive brine
Tools: shaker, strainer Glass: Nick & Nora Garnish: olive
Shake all of the ingredients with ice, then strain into a chilled glass and garnish.
Maxx Kleiner, Oliver’s, Chicago
While apples are commonly associated with fall, Calvados’ value as an ingredient goes beyond autumnal cocktails. “I find Calvados to be among the most versatile spirits for warm- and cold-weather drinks,” explains Paul MacDonald, bartender at The Lover’s Bar, a bar-inside-a-bar at Friday Saturday Sunday in Philadelphia. “With a little finesse, you can take it in a surprising number of directions.” For the Sweet Nothings cocktail he created for Friday Saturday Sunday, MacDonald uses cilantro and a lemon coriander shrub to coax Calvados’ brighter notes to the forefront, creating a sunny drink underscored by the spirit’s expected velvety warmth.
Sweet Nothings
*Citrus, spice, and bubbles balance the richness of Calvados. * 1 oz. Calvados 1/2 oz. lemon-coriander shrub 3 oz. chilled Prosecco
Tools: barspoon, strainer Glass: coupe Garnish: fresh cilantro
Stir the Calvados and lemon-coriander shrub with ice until chilled. Arrange a sprig of cilantro inside a chilled coupe, and strain the chilled cocktail into the glass. Top with chilled Prosecco. Lemon-Coriander ShrubUsing a vegetable peeler or sharp paring knife, remove the zest from 2 lemons and add to a saucepan along with 2 cups of granulated sugar. Toss to coat, and let sit at room temperature for at least 4 hours. When ready, add 1 cup of water and 2 Tbsp. whole coriander seeds and bring to a simmer, stirring to dissolve the sugar. Let cool, then strain and measure the syrup. There should be 3 cups (24 oz.) of liquid—if necessary, add water to bring it to this volume, then stir in 12 oz. of rice vinegar and bottle for use. Keep refrigerated for up to 1 month.
Paul MacDonald, The Lover’s Bar/Friday Saturday Sunday, Philadelphia
It may be tempting to view Calvados as a European analogue for American apple brandy or applejack, yet this is not the case. At Holy Water in San Francisco, bartender Chris Kiyuna uses a touch of Calvados in his Nautical Mile cocktail to add a juicy element, but also because its nuanced profile better supports the drink’s other ingredients. “American apple brandies or applejacks tend to have more prominent flavors from the barrels they’re aged in,” he says. “That would undercut the delicate interplay between the cocktail’s brandies, orgeat, and honey.”
Nautical Mile
*Calvados lends depth to this bright, refreshing sour. * 1 1/4 oz. London dry gin 3/4 oz. fresh lemon juice 1/2 oz. Calvados 1/2 oz. orgeat 1/4 oz. pisco 1/4 oz. honey syrup (3:1) 1 dash mole bitters
Tools: shaker, strainer, fine strainer Glass: coupe
Shake all of the ingredients with ice and double strain into a chilled glass.
Chris Kiyuna, Holy Water, San Francisco
Rich Manning has been writing about drinks and food since 2005. His work can be found in publications such as VinePair, Food & Wine, Artisan Spirit. When he and his wife aren’t at a bar for a tipple, he’s usually found near his keyboard at his home in the greater Los Angeles area.
