CALVADOS AND TONIC RECIPE - NYT COOKING
This simple mix is drunk in Normandy, where Calvados is made, and at the San Francisco restaurants run by Thad Vogler, a Calvados advocate. He likes to enjoy it the way he was introduced to it. That is, simply—just two ounces of brandy and twice as much tonic, perfectly chilled and served without ice or garnish. In this form, it is a bracer, one that concentrates the mind wonderfully.
Provided by Robert Simonson
Total Time 2 minutes
Yield 1 drink
Number Of Ingredients 2
Steps:
- Pour Calvados into a chilled highball glass. Top with tonic water. Do not garnish.
Nutrition Facts : @context http//schema.org, Calories 169, UnsaturatedFatContent 0 grams, CarbohydrateContent 10 grams, SodiumContent 14 milligrams, SugarContent 10 grams
CALVADOS AND TONIC COCKTAIL RECIPE - DIFFORD'S GUIDE
Crisp dry apple with delicate quinine tonic bitterness.
Total Time 03 minutes0S
Prep Time 03 minutes0S
Yield 1
Number Of Ingredients 3
Steps:
- POUR all ingredients into ice-filled glass and briefly stir
Nutrition Facts : Calories 161 calories
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