Second Honeymoon

There’s a classic cocktail called the Honeymoon Cocktail, a calvados-based number with Bénédictine and Cointreau, sort of like a Sidecar. The recipe below ain’t that one. No, folks—no honeymoon here.

Let’s celebrate with a bottle of bubbly!

Seriously, though, the basic ingredients for the Honeymoon make a dandy royale with the addition of brut sparkling wine. I left out the Cointreau.



Second Honeymoon

• 1 1/2 oz calvados
• 1/2 oz Bénédictine
• 1/2 oz lemon juice
• sparkling wine to fill (about 4 oz)

Shake all except wine with ice and strain into a wine glass. Add sparkling wine, lemon twist.
ROWEN, FOGGED IN LOUNGE

Lately I’ve been on the lookout for cocktails that can pair with food, and wanted a balance of sweet, tart and savory elements without being excessively strong. For the wine, I used L’Hereu by Raventós i Blanc from Spain, a great compliment to salty foods and crisp apples. Not surprisingly, it marries very well (heh—see what I did there?) with the fruit and herbs in the spirits. And if you don’t quite finish the wine when making the cocktails, it’ll be great with cheese at the end of dinner.