This recipe appears in:How to Make Eastern Standard's Equinox at Home
Kevin Martin's Equinox has become a favorite at Boston's Eastern Standard—it offers an autumnal twist on the classic sour. With apple-based Calvados, a savory spiced syrup, and that lemony kick, it's sure to be a home standard, too.
About the Author: Lizz Schumer is a writer, editor, photographer and foodie living and working near Buffalo, N.Y. She is the author of "Buffalo Steel" and the editor of a small, weekly newspaper. She writes about food and drink on a freelance basis and can be found online @eschumer or lizzschumer.com.
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- For the spiced syrup:
- 2 cups water
- 2 cups sugar
- 1 tablespoon whole cloves
- 1 tablespoon whole star anise
- 3 three-inch cinnamon sticks
- For the cocktail:
- 3 ounces Daron Fine Calvados
- 1 1/2 ounces fresh lemon juice, from about 2 lemons
- 1 1/2 ounces spiced syrup
- 2 dashes Angostura bitters
- Garnish: 2 lemon twists
For the spiced syrup: Measure the water and sugar into a pot and stir together. Add cloves, star anise, and cinnamon sticks. Cook over medium heat, stirring frequently, until the sugar dissolves completely. Reduce heat and let simmer 15 minutes, stirring frequently. Remove from heat and let cool. Pour into a sealable container and refrigerate for 24 hours. Finely strain and use immediately or store in the refrigerator for up to 7 days.
For the cocktail: fill a cocktail shaker with ice. Add Calvados, lemon juice, spiced syrup, and bitters into shaker and shake until well chilled, about 15 seconds. Strain into two cocktail glasses, dividing evenly. Garnish each glass with a lemon twist.