The Spartan



3 tbsp
Boulard Grand Solange calvados
1 tbsp
Cinzano sweet vermouth
1 tbsp
Cinzano dry vermouth
1 tbsp
cinnamon simple syrup*
several drops
balsamic and honey bitters, see recipe below
apple slices, for garnish
cinnamon, for garnish


  • COMBINE all ingredients in a mixing glass. Add a handful of ice. Stir until nicely chilled. Strain into a chilled cocktail glass. Garnish with apple slices and a cinnamon stick.

*To make syrup: Bring 1/4 cup each granulated sugar and water to a boil. Remove from heat and add 1 cinnamon stick. Cool, then strain before using.

**To make bitters: Combine 2 tbsp each Angostura Bitters and aged balsamic vinegar with 1 tsp creamed honey in a small saucepan over medium-low. Stir until honey dissolves. Cool before using.

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