Nathan McCarley-O'Neill, The NoMad | New York, New York

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.”


Serving: 1

  • 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

  1. Add the Calvados, Suze, saline solution and absinthe to a chilled highball glass over ice.
  2. Top with chilled Fever-Tree Aromatic Tonic Water.
  3. Lightly stir, and garnish with a lemon twist.
Editor's Note

Saline Solution:
Dissolve 1 gram of salt in 100 grams of mineral water.

Tagged: fever tree