1960s Recipes + Menus

French Breeze

July 1961
    There are too few cocktails made with Calvados. And there are too few cocktails made with grapefruit juice. Here’s one with both. Unless you’re a big fan of bitter orange, go easy on the orange-flower water.

    Pour 2 ounces each of Calvados and fresh grapefruit juice into a cocktail shaker one-third full of cracked ice. Add 2 dashes orange-flower water and 1/4 teaspoon fine granulated sugar. Shake the drink well and pour it into a chilled 12-ounce highball glass. Fill the glass with chilled Champagne and stir lightly to blend.
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