The Calvados Cocktail first appears in The Savoy Cocktail Book, published in 1930 by Harry Craddock, the bartender at London's famous Savoy hotel. That recipe called for using equal parts orange bitters and Cointreau. I've used Robert Hess's modification to use a more reasonable amount of bitters, although apparently with freshly squeezed orange juice, more bitters are required.
The Pegu Club
Also featured in the 1930 Savoy Cocktail Book, the Pegu Club is a great hot-weather drink.
- 2 Gin
- .75 Cointreau (Orange Curacao is recommended, but I didn't have it)
- .75 Lime juice
- 1 dash angostura bitters
- 1 dash orange bitters