This is a variation on the Ante Cocktail from London’s Savoy Hotel bar. They use a mixture of Calvados, the famed apple brandy from France, and Cognac. For a lighter taste, we’re swapping out the French spirits for Laird’s Applejack, the New Jersey elixir. The few drops of lemon add a nice balance.

Ante Up
1 ounce applejack
1 ounce Dubonnet Rouge
1/4 teaspoon simple syrup
4 to 5 drops lemon juice

Pour all the ingredients into a cocktail shaker with several ice cubes. Shake vigorously until thoroughly chilled. Strain into a chilled cocktail glass. Garnish with a thin slice of red-skinned apple.

Tasting notes: Rich, sophisticated flavors of apple and vermouth.

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