With relatively little known about this cocktail, it is known that it has been around since the prohibition. Documented in Harry Craddock’s The Savoy Cocktail Book from 1930, this cocktail can be considered to be a forgotten classic. Inmany ways similar to the sidecar posted last week, this swaps out half of the cognacfor calvados. For me I think it is a bit sad that this cocktail has turned intoone of the forgotten cocktails, as to me this is a bit nicer than the sidecar.The choice to switch half of the cognac for calvados creates an intriguing new dynamic of the cocktail. The slight apple flavour that can be obtained throughthe use of calvados, might not nominate but the cognac is toned down a bit andit is balanced out nicely by the calvados. While I do not pick out specificfruits from the flavour, I do notice that this version is has more flavour offruits than the sidecar. I don’t think it is as tart either and that it mightperhaps be easier to drink than the sidecar. This I would consider as perhapsnot a beginner cocktail it is certainly not a cocktail requiring muchexperience either.

Why this cocktail has not been remembered the way the sidecar has, I am not quite sure. Perhaps it might be because of the simplicity of the sidecar compared to this cocktail, perhaps it is the lack of marketing from the calvados producers. I think that if those producing apple brandy, including those producing calvados, would start pushing a cocktail, this would be a great one to push. In all honesty, I think this cocktail deserves some recognition and that if you cannot order it in a bar, you should make it yourself at home.

My Recipe:

• 0.75 oz (2.25 cl) Cognac
• 0.75 oz (2.25 cl) Calvados
• 0.75 oz (2.25 cl) Cointreau
• 0.75 oz (2.25 cl) Lemon Juice

Add the ingredients to a shaker with ice, shake and strain into a chilled coupe glass. Garnish with a lemon twist.