1 1⁄2 oz Calvados
1⁄2 oz Lemon juice
1⁄4 oz Demerara syrup (2:1)
1 ds Absinthe
2 oz Champagne

Add between a dash and a teaspoon, to taste, of absinthe to Calvados, lemon, and sweetener, shake with ice, and strain into a highball over ice and Champagne (or, more festively, into a Champagne flute over bubbles).


Other sweeteners work well: grenadine, of course, Pommeau de Normandie, and so on. You could also add a dash of Angostura, which always works well with absinthe, or douse a sugar cube in bitters, as in the Champagne Cocktail and Jimmie Roosevelt.


I thought about how the French 75 memorialized the artillery of choice during the first World War, and how absinthe, then banned, was used in the production of gunpowder during that war. (See source reference.) From there it was a trip to Normandy, thirty years later, via Pan American Clipper.

Cocktail summary
Created by
Rafa GarcĂ­a Febles, NYC.
Is the
author's original creation
Not yet rated
4.5 stars
(4 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Ambrosia — Brut Champagne, Applejack, Cognac, Triple sec, Lemon juice
  • Carlton Banks Cocktail — Brut Champagne, Cognac, Cherry Liqueur, Bitters, Orange peel
  • Fleming Fizz — Sparkling white wine, Blended Scotch, Islay Scotch, Lemon juice, Honey syrup, Ginger syrup, Lemon peel
  • Calva Dorsa Royale — Champagne, Calvados, Elderflower liqueur, Absinthe
  • Jimmie Roosevelt — Champagne, Cognac, Herbal liqueur, Bitters, Sugar
  • Whiskey-Ginger — Champagne, Irish whiskey, Bitters, Ginger syrup, Acid phosphate, Orange flower water
  • Liquid Gold — Champagne, Cognac, Bitters, White grape juice, Lemon juice

Quite good. I used Black Dirt apple brandy, maple syrup, Scarpetta sparkling wine, and a tiny bit of Tintura Imperiale (90% abv monastic saffron liqueur from Italy) instead of the absinthe.