Apple Times Three (La Pomme Fois Trois)
Susan Herrmann Loomis, an American who runs the On Rue Tatin cooking school in Normandy, France, created this recipe to go with her fabulous Camembert Burgers.
How to Make It
1
Pour cider, Calvados, and lemon juice into an ice-filled cocktail shaker. Shake to blend.
2
Strain into a tall glass filled halfway with crushed ice, then top with hard apple cider. Stir to blend. Slide a few very thin slices of red-skinned apple down the inside of the glass.
Ingredients
2 oz organic apple cider or artisan apple juice
1 oz Calvados (preferably aged 5 to 12 years)
½ oz fresh lemon juice
1 oz hard apple cider
A few very thin slices of red-skinned apple
Directions
1
Pour cider, Calvados, and lemon juice into an ice-filled cocktail shaker. Shake to blend.
2
Strain into a tall glass filled halfway with crushed ice, then top with hard apple cider. Stir to blend. Slide a few very thin slices of red-skinned apple down the inside of the glass.
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