Drink of the Week: Apple Fizz

By Paul Nelson

I’m somewhat back into my normal routine after traveling to the other side of the world. Ready for something different, I checked out one of my cocktail recipe books for some new ideas the other night. What I came up with was a little something called the Apple Fizz. 

I couldn’t find this same recipe anywhere else on the Internet, though there are plenty of other drinks with this name that also include actual apple juice. I like this version because it doesn’t, and there’s a very nice balance between the sour and the sweet elements while the soda water makes it light and sparkly.

Apple fizz

  • 1 part lemon juice (use the real stuff!)
  • 1 part maple syrup (use the real stuff!)
  • 1 part Calvados (or apple brandy)
  • 1 slice lemon for garnish
  • soda water to top off

Calvados is a particular type of apple brandy produced in Normandy, France. There are other variations of apple brandy, including the American knock-off known as applejack. Apple cider is processed through distillation or other processes to increase the overall alcohol content. Applejack is experiencing a bit of a renaissance here in the US after many years of decline and neglect. You can find Calvados or applejack at a well-stocked liquor store.

Mix the lemon juice, Calvados and maple syrup thoroughly. If you have the option of just squeezing a lemon, do it rather than use concentrate. Likewise, real maple syrup (as opposed to imitation maple syrup) has an amazing complexity of taste that you won’t regret the extra cost to have either in your drinks or on your flapjacks.

Once mixed, pour into a glass over ice. Top off the glass with the soda water and give it a final, gentle stir to mix completely. You can put the slice of lemon either in the bottom of the glass or float it on the top.  Enjoy!