Ingredients:

  • 180ml Calvados or high-quality Apple Brandy
  • 8 dashes Walnut Bitters
  • 30ml Rich Simple Syrup (2:1 ratio)
  • 750ml Brut Champagne or Dry Cava
  • 1 Granny Smith apple
  • 15ml fresh Lemon juice

Instructions:

  1. In a glass measuring beaker or small carafe, combine the Calvados, walnut bitters, and simple syrup. Stir gently with a bar spoon until fully integrated.
  2. Place the botanical base mixture in the freezer for at least 1 hour until viscous and ice-cold. Place 8 Champagne flutes in the refrigerator to chill.
  3. Prepare the garnish by slicing the Granny Smith apple into thin, matchstick-sized pieces. Toss immediately in lemon juice to prevent oxidation.
  4. To serve, pour 25ml of the chilled botanical base into each frozen flute.
  5. Slowly top each glass with approximately 90ml of the dry Champagne, pouring at a slight angle to preserve the bubbles. Garnish with apple matchsticks and serve immediately.