This apple-based drink with clove, citrus and vanilla undertones is just the thing to ease you into Easter weekend.
Serves 1
40ml clove-infused calvados – see method
20ml Mandarine Napoléon – this mandarine liqueur is widely available, but if you can’t get it, useGrand Marnier or Cointreau
10ml vanilla syrup (made with 2 parts sugar to 1 part water and 2 split vanilla pods)
1 egg white
2 dashes orange bitters – or use a little orange zest
1 wafer-thin apple slice, to garnish
To infuse the calvados, put 50g cloves in a half-bottle (350ml) of calvados, leave to infuse overnight, then strain, pour back in the bottle and seal until you need it.
To make the drink, put everything in a shaker with a handful of crushed ice (this helps speed dilution), hard shake, then strain into a tumbler over cubed ice (or pop everything in a blender or Nutri-Bullet and blitz). Garnish with the apple slice and serve.
Sushant Rana, bars manager, Provisioners at The Dixon Hotel, London SE1
