Lost Time

Lauren Corriveau, Proprietors LLC | Los Angeles, California

Lost Time Article Recipe

Lauren Corriveau’s Lost Time is no doubt a highball in formula and simplicity, but it’s been seriously elevated with an easy-to-make mix of Calvados, infused with fresh celery,x and the gentian-based French aperitif Suze. “I wanted to create something that could be simply added to a glass with limited fuss or bar tools needed and stay true to a classic highball build,” says Corriveau. She uses Fever-Tree Elderflower Tonic Water to bring on the crisp bubbles—its “floral and earthy complexity” plays well with the earthy notes of Suze and the vegetal, mineral-forward Calvados infusion.

Order Fever-Tree for delivery via Amazon.


Serving: 1

  • 2 ounces Celery-Infused Calvados (see Editor’s Note)
  • 2 ounces Celery-Infused Calvados (see Editor’s Note)
  • 1 teaspoon Suze
  • 1 teaspoon Suze
  • 3 ounces Fever-Tree Elderflower Tonic Water, chilled
  • 3 ounces Fever-Tree Elderflower Tonic Water, chilled

Garnish: 1 or 2 lemon wheels

  1. Add the Calvados and Suze to a Collins glass filled with ice.
  2. Top with tonic water and stir.
  3. Garnish with a lemon wheel or two.
Editor's Note

Celery-Infused Calvados
1 750ml bottle Calvados or apple brandy
8.8 ounces celery, roughly chopped into small pieces (approximately 9 stalks)
Pinch of salt

Add the Calvados, chopped celery and salt to a blender, and mix on high until smooth. Pass through a cheesecloth or fine-mesh strainer into a sealable container large enough to hold the full volume of liquid. Once fully strained, press solids with the back of a spoon to extract any remaining liquid. Cover with a lid, and store refrigerated for up to two weeks. (Shake the bottle before each use.)

Tagged: fever tree, tonic