Dama’s Pan American Clipper

Pablo Moix, Dama | Los Angeles

Pablo Moix favors a relatively young Calvados for this drink (“not too woody, not too aged”), and a dash of absinthe, although “you could use a dash of pastis to be a little different,” he suggests. Taken all together, he describes this as a “good, bright drink” that pairs well with food.


Serving: 1

  • 2 ounces Calvados
  • ¾ ounce grenadine
  • ¾ ounce lime juice
  • 1 dash absinthe

Garnish: lime wedge

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe or cocktail glass.
  3. Garnish with lime wedge.