The Normandy
From The Essential New York Times Cookbook by Amanda Hesser (Norton)
9 cranberries
2 thin slices green apple
1 teaspoon dark brown sugar
1 tablespoon fresh lemon juice
1 tablespoon Simple Syrup
2 ounces Calvados or other good-quality apple brandy
Combine 6 cranberries, 1 apple slice, the brown sugar, and lemon juice in a cocktail shaker and muddle (crush with a muddler or the back of a wooden spoon). Add the simple syrup, Calvados, and a few ice cubes, cover, and shake well. Strain into a rocks glass filled with ice and garnish with the remaining 3 cranberries and apple slice.
Serves 1
