50 ml of Calvados Fine Sassy
2 teaspoons of acacia honey
150 ml of black coffee (Moka Potou Long Black)

Method: Pour into a ceramic cup and stir well to dissolve the honey.

40 ml of Calvados Fine Sassy
30 ml Coffee liqueur
Double Espresso

Method: Shake vigorously and strain. Garnish with coffee beans.

50 ml of Calvados Fine Sassy
25 ml of sweet vermouth

Method: Stir over ice and strain. Garnish with an orange wedge.

30 ml of Calvados Fine Sassy
30 ml Campari
30 ml sweet vermouth

Method: Stir over ice and garnish with an orange wedge.

50 ml of Calvados Fine Sassy
30 ml Cloudy apple juice

Method: Squeeze half a lime, add powdered sugar to taste, shake vigorously and strain.

60 ml of Calvados Fine Sassy
Dissolve a piece of brown sugar
Dash Angostura bitters

Method: Mix well, strain over ice and garnish with an orange wedge.

50 ml of Calvados Fine Sassy
Top with Ginger Ale

Method: Pour over ice and garnish with a lime wedge.

50 ml of Calvados Fine Sassy
3 teaspoons brown sugar
Whole lime juice
Crushed ice, mint and tonic water

Garnish: fresh mint leaves