Get to know French apple brandy with this simple variation on a classic.
- Ground cinnamon
- 1 lime or lemon wedge
- 1 ounce Boulard Hors d'Âge Calvados
- 1 ounce Cointreau
- 1 ounce lemon juice, freshly squeezed
- Garnish: orange twist
Combine equal amounts of cinnamon and sugar on a small saucer.
Rub the rim of a cocktail glass with the lime or lemon wedge and dip carefully into the sugar mixture so that only the very top of the rim is coated evenly.
Place the glass into the freezer to let the sugar rim harden.
Add the remaining ingredients to a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
Garnish with an orange twist.