James Beard Foundation
Grub Street

Flavor of the Week: Bad Apple

The name should tell you all you need to know about the base spirits in this drink: In a shaker, combine 1 ounce apple brandy (Moxy uses local Flag Hill Josiah Bartlett brandy), 1/2 ounce Calvados, 1/2 ounce Cointreau, 1/4 ounce pomegranate syrup (good store-bought grenadine can be substituted), 1/4 ounce lemon juice, and 3 dashes bitters (Moxy uses locally made pear-bourbon bitters). Shake with ice and strain into a chilled Collins glass filled with fresh ice. Top with hard cider (Farnum Hill, if you can get it) and garnish with a sprig of mint.