Pied a Terre's bartender, Matheiu Germond, shares an outstanding cocktail recipe sure to grace any sophisticated shindig. Here the mellow oakiness of the Calvados is perfectly matched with punchy vodka and tonic.
Seal with a lid or Boston glass and shake well for 30 seconds. Fill a highball glass to the top with ice and use a Hawthorne strainer to pour into the prepared glass
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Garnish with a wedge of green apple and serve with a long straw
Followers of Marcus Eaves’ career can’t be surprised to see him earning wide acclaim for his delicious cooking at Oblix, a restaurant at the top of London's Shard building.
