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.
Add the Calvados and Suze to a Collins glass filled with ice.
Top with tonic water and stir.
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.)
