[Photograph: Alice Gao]

In this autumnal cocktail from Brian Block of Aldea in NYC, calvados pairs wonderfully with chai-infused sweet vermouth and apple cider foam.

The foam is made with Versawhip, which is available online.


About This Recipe

Active time:5 minutes
Total time:1 day
Special equipment:hand blender, strainer


  • For the chai-infused vermouth:
  • 1 chai tea bag
  • 1 750 mL bottle Dolin Rouge Vermouth
  • For the whipped apple cider foam:
  • 1 ½ tablespoons Versawhip
  • 1 pint fresh apple cider
  • For the cocktail:
  • 2 ounces calvados
  • 1 ½ ounces chai-infused vermouth
  • Fee Brothers Barrel-aged Old Fashioned Bitters
  • Whipped apple cider foam


  1. 1

    For the chai-infused vermouth: Add one tea bag of chai tea to vermouth, reseal and infuse for 4 hours. Remove tea bag.

  2. 2

    For the whipped apple cider foam: Combine Versawhip and apple cider, and blend with hand blender (near the surface to aerate as much as possible). Place in covered container, and shake vigorously before using.

  3. 3

    For the cocktail: fill mixing glass with ice. Add calvados, chai-infused vermouth, and bitters. Stir well until chilled and strain into cocktail glass. Spoon apple cider foam to cover top of cocktail.

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