La Buvette – Adelaide’s favourite hangout for vin natural and apéritifs – has an appreciation for all things French. Even back-of-shelf spirits. “Calvados is often considered the ‘less cool’ French brandy because people don’t know much about it,” says Alsace-born owner Dominique Lentz.
“Normally it’s made from Norman apples and since it has slightly more sugar than Cognac and Armagnac, it’s what we’d suggest to anyone looking for something fruity and sweet.” To give this drink its creamy head, the bar dry-shakes the mix before shaking it a second time with ice. And on the side? “Pair it with a robust camembert,” Lentz says. How’s that for joie de vivre?
La Buvette, 27 Gresham St, Adelaide, SA, labuvettedrinkery.com
In a shaker combine 50ml Calvados, 30ml lemon juice, 15ml sugar-cane syrup, one eggwhite and a dash of bitters. Shake without ice, then add ice and shake again. Strain into an Old Fashioned glass over fresh ice. Garnish with a twist of lemon and a maraschino cherry.
