Eleanore’s Apple Calvados Highball Recipe
Eleanore’s Apple Calvados Highball blends Avellan calvados, Lillet Blanc, homemade apple syrup, and citrus for a crisp, refined aperitif. The recipe includes step‑by‑step instructions for making the syrup and assembling the drink, topped with champagne and tonic for effervescence.
By Felo News Desk · Published
Looking for a cocktail that marries the warmth of calvados with the bright lift of tonic? Eleanore’s Apple Calvados Highball delivers just that, turning a simple highball into an elegant, refreshing aperitif. The drink showcases Avellan calvados, Lillet Blanc, a homemade apple syrup, fresh lemon juice, orange bitters, and a splash of champagne and tonic water. Below you’ll find a detailed guide to crafting the syrup, building the cocktail, and serving it with style.
Why This Cocktail Stands Out
Highballs are typically straightforward, but Eleanore’s version adds layers of flavor and texture. The apple syrup brings natural sweetness and a fruit-forward note, while the champagne and tonic introduce a sparkling complexity that elevates the drink beyond a standard gin‑and‑tonic. The combination of citrus, bitters, and the subtle oakiness of calvados creates a balanced, sophisticated profile that’s perfect for pre‑dinner sipping or a light evening cocktail.
Ingredients and Preparation
- 250 g apples (Braeburn preferred) – washed, cored, peeled, and diced
- 250 g caster sugar
- 100 ml water (for the syrup)
- 25 ml Avellan calvados
- 20 ml Lillet Blanc
- 15 ml homemade apple syrup
- 15 ml fresh lemon juice
- 1 dash Regan’s orange bitters
- 1 dash champagne (to taste)
- 1 dash tonic water (to taste)
- Lemon twist for garnish
Step‑by‑Step: Making the Apple Syrup
1. Prepare the apples: Dice, core, and peel the apples. The Braeburn variety is recommended for its firm texture and balanced sweetness.
2. Cook the mixture: Place the diced apples in a saucepan with the caster sugar and 100 ml water. Bring to a gentle simmer, stirring occasionally, until the apples soften and the sugar dissolves completely. This should take about 10 minutes.
3. Strain: Once the apples are tender, strain the liquid through a fine mesh sieve or cheesecloth into a clean jar. Discard the solids or reserve them for another use.
4. Store: Seal the jar and refrigerate. The syrup will keep for up to four weeks and can also be enjoyed diluted with sparkling water for a lighter, non‑alcoholic option.
Assembling the Highball
1. Chill the glass: Place a small highball glass in the freezer or fill it with ice water for a few minutes to ensure the drink stays cold.
2. Shake the base: In a cocktail tin or shaker, combine the Avellan calvados, Lillet Blanc, apple syrup, lemon juice, and orange bitters. Add a generous amount of ice and shake briefly—just enough to chill the mixture without diluting it too much.
3. Strain: Strain the mixture into the chilled highball glass filled with fresh ice.
4. Top it off: Add a dash of champagne and a dash of tonic water to the glass. These sparkling elements give the cocktail its signature effervescence.
5. Finish: Gently stir to combine. Express a lemon twist over the drink to release its oils, then drop the twist into the glass for garnish. Serve immediately.
Serving Suggestions and Variations
• Pairing: This highball pairs well with light appetizers such as smoked salmon canapés, goat cheese crostini, or a fresh fruit platter.
• Seasonal twist: In autumn, add a pinch of cinnamon to the syrup for a warm, spiced note. In summer, a splash of elderflower liqueur can give the drink a floral brightness.
• Non‑alcoholic version: Replace the calvados with a high‑quality apple brandy‑free spirit or simply omit the spirit and add more apple syrup and tonic for a mocktail.
What’s Next?
With the recipe in hand, you can experiment with different apple varieties, adjust the sweetness of the syrup, or play with the ratio of champagne to tonic. The key is to maintain balance—ensuring the apple’s natural flavor doesn’t get overwhelmed by the sparkling components. Enjoy crafting this sophisticated aperitif at your next gathering or as a quiet evening treat.
Key facts
- Apple syrup adds natural sweetness and depth
- Avellan calvados and Lillet Blanc create a balanced base
- Champagne and tonic give a sparkling, sophisticated finish
- Easy to make at home with common kitchen tools
- Versatile for seasonal tweaks and non‑alcoholic versions
Why it matters
This cocktail showcases how a simple highball can be elevated with thoughtful ingredients and technique, offering bartenders and home mixologists a refined option that blends tradition with modern flair.
Frequently asked questions
Can I use a different type of apple for the syrup?
Yes, any firm apple works, but Braeburns provide a good balance of sweetness and tartness.
How long does the apple syrup last?
Store it in the refrigerator for up to four weeks; it can also be frozen for longer preservation.
What if I don’t have champagne?
A dry sparkling wine or even a dry prosecco can substitute, though the flavor profile will shift slightly.
Sources
- [1] theguardian.com — originally reported as “Cocktail of the week: Eleanore’s apple highball – recipe”
