A recipe for the classic French cocktail made with crème de cassis and dry cider and a splash of Calvados. Delicious sipped by the sea or anywhere for that matter.
2 tsp crème de cassis
2 tsp Calvados
1 champagne glass of chilled dry cider
Put the crème de cassis and Calvados into a champagne flute.
Slowly top up the glass with the cider – it froths a bit so be careful – and serve.
Photo and recipe via Diana Henry, The Telegraph