This enticing cocktail from Adam Gray's Skylon restaurant manages to be both warming and refreshing, the sweet mellow tones of the Calvados, cider and Drambuie energised by the ginger and fresh mint garnish.
Combine the Calvados, Drambuie, cordial, ginger and bitters in the base of a glass. Add enough ice to come 2/3 of the way up the glass and use a bar spoon to stir thoroughly
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Top up with a little more crushed ice and fill to the top with the cider. Stir again gently and garnish with the apple, lime, mint and light dusting of icing sugar before serving
