(courtesy of Tyler Colton, owner, The Emerson in Midtown Reno. Serves 1)
1 ounce Calvados
1 ounce cognac
½ ounce sweet vermouth
Orange peel, for garnish
Add liquid ingredients to a mixing glass with ice, then stir for a good 15 seconds. Strain into a coupe or martini glass and garnish with an orange peel.
