A spirit distilled from fermented apple cider, with American applejack and French Calvados being the most notable examples. It has a pronounced apple flavor with oak and spice notes from barrel aging.

A split-base Old Fashioned riff from New York's Death & Co. stirring rye with apple brandy, demerara, and two bitters into a stately, orchard-scented boozy sipper.

American Trilogy

A breezy orchard highball — apple brandy's honeyed fruit character lifted by lime's tang and the spicy effervescence of ginger beer — a lighter, autumnal alternative to the standard ginger-and-spirit mule.

Apple Brandy Buck

A daiquiri template applied to Calvados, French apple brandy, in place of rum. The result is a crisp, fruit-forward sour with an autumnal apple character in place of the rum's tropical notes.

Calvados Daiquiri

The oldest of the Corpse Reviver family from Jerry Thomas's era — a simple, warming blend of cognac, apple brandy, and sweet vermouth that was prescribed as a morning restorative for the previous night's damage.

Corpse Reviver (Gold)

A striking three-spirit stirred cocktail from the Lord Baltimore Hotel — rye whiskey, apple brandy, and yellow Chartreuse creating a golden, herb-spiced, slightly sweet, and deeply complex pre-dinner drink.

Diamondback

A Savoy Cocktail Book equal-parts treasure — apple brandy, apricot brandy, gin, and orange juice shaken into a beautiful golden cocktail whose grenadine blush at the bottom earns the dawn imagery.

Golden Dawn

A classic Prohibition-era cooler that lets apple brandy shine — shaken with lemon and sugar, then topped with ginger ale in a tall glass. Crisp apple character, gentle spice from the ginger ale, and citrus brightness make it a supremely drinkable long drink.

Harvard Cooler

A boozy Savoy classic blending rum, apple brandy, and cognac with a touch of absinthe for an electrifying anise finish.