Nathan McCarley-O’Neill’s take on a Calvados & Tonic gets an extra dose of herbal bitterness, courtesy of the addition of the gentian root–based French aperitif Suze, along with a dash of Pernod absinthe. “I wanted to create a highball that has a depth of flavor,” says McCarley-O’Neill. “And thanks to acidity found in the apples from Normandy used to make the Calvados, you also get a lot of texture.”
- 1 1/2 ounces Roger Groult 8 Year Calvados Pays d’Auge
- 1/4 ounce Suze
- 1 dash Pernod absinthe
- 2 3/4 to 3 ounces Fever-Tree Aromatic Tonic Water
Garnish: lemon twist
- Add the Calvados, Suze, saline solution and absinthe to a chilled highball glass over ice.
- Top with chilled Fever-Tree Aromatic Tonic Water.
- Lightly stir, and garnish with a lemon twist.
Dissolve 1 gram of salt in 100 grams of mineral water.