• Ingredients: 5
  • Serves: 1
  • Total Time: 2 min


Nutrition Facts

Serving Size:
Serving Per Container:  1

Amount Per Serving:
Calories from Fat: 

% Daily Value


  • 1 oz. David Nicholson Bourbon
  • .75 oz. Christian Drovin Calvados
  • 1.5 oz. Spiced Apple Cider (cold)
  • .25 oz. St. Germain
  • Red apple, sliced in thin wheels, for garnish


  1. Combine all ingredients. Stir until cold. Serve with large ice cube and garnish with a thinly-sliced apple wheel.
Michael Taus

Recipe By

Michael Taus, Chef Advisory Board Member

Acclaimed Chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York.  Michael began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina, and the kitchens of Chef Charlie Trotter. A Chicagoland area native, Taus has always felt most at home in the kitchen, influenced by his family of great cooks.  It was growing up in this culture that continues to be the driving force behind Taus’s love of the kitchen and the crux of Taus Authentic, named for his father and grandfather.