Calvados and Tonic

Recipe from Thad Vogler

Adapted by Robert Simonson

Calvados and Tonic
Peter DaSilva for The New York Times
Total Time
2 minutes
Rating
4(43)
Comments
Read comments

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. —Robert Simonson

Featured in: Beyond Gin and Tonic

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Ingredients

Yield:1 drink
  • 2ounces Calvados
  • 4ounces chilled tonic water
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

169 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 0 grams protein; 14 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour Calvados into a chilled highball glass. Top with tonic water. Do not garnish.

Ratings

4 out of 5
43 user ratings
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Comments

chris

Not sure whether I missed something but my attempt just tasted a bit "one note" and medicinal without being very enjoyable. Maybe it was the quinine in the tonic (is there tonic without quinine?) or maybe it was the Calvados itself? Not for me.

Robert

delicious. This recipe really brings the apple flavor to the fore and reduces the burn of the alcohol

Ponyboy

This is good as written, but I prefer Calvados and tonic on the rocks with Fever Tree tonic, the Mediterranean variety if available. Make it a double. No garnish necessary.

chris

Not sure whether I missed something but my attempt just tasted a bit "one note" and medicinal without being very enjoyable. Maybe it was the quinine in the tonic (is there tonic without quinine?) or maybe it was the Calvados itself? Not for me.

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Credits

Adapted from Thad Vogler, Trou Normand, San Francisco

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