Apple Blossom, recipe by R.G. Buckby

This spring has unfolded with an unusual cadence, but we must embrace its unique rhythm. Nonetheless, the apple trees have burst into blossoms, beckoning us to savor the Apple Blossom cocktail in the latest installment of our spring cocktail mini-series. Astute readers may wonder, “Again?” And they would be partially correct, for indeed, a cocktail by the same name graced our last spring series. However, you see, cocktail creators find it easier to craft new recipes than to mint new names. So, here we have the Blossom of a different Apple.

At the heart of this cocktail lies dry gin, a spirit renowned for its versatility. Orange juice introduces a refreshing zest, while calvados gracefully contributes the delightful essence of apple.

The origins of this concoction trace back to 1937 when it made its debut in W.J. Tarling’s Café Royal Cocktail Book, with credit attributed to R.G. Buckby.

-2 oz / 60 ml Dry Gin
-1/4 oz / 7.5 ml Calvados
-1 oz / 30 ml fresh Orange Juice
-1/6 oz / 5 ml Simple Syrup

Garnish – Lemon Zest.

Add all ingredients to a cocktail shaker.
Shake with ice and strain into a chilled cocktail glass.

Cocktail glass

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