If you have the chance to get your hands on Calvados, do it!
Continuing my applejack series I try today the warm charming cocktail The Long Hello created by Damon Boelte, bar director at Brooklyn´s Prime Meats (found in Brad Thomas Parsons´ book Bitters).
3/4 oz. Calvados
3/4 oz. St. Germain Elderflower Liqueur
1 dash Aromatic Bitters
Chilled Sparkling Wine
Garnish: Fresh Grated Nutmeg
Stir the Calvados, elderflower liqueur and bitters with ice in a mixing glass and strain into a coupe glass.
Top off with the sparkling wine.
Garnish with freshly grated nutmeg.