calva dorsa royal

1 1/2 oz Busnel VSOP Calvados (Boulard VSOP)
1/2 oz St. Germain (St. Elder)
2 dash Vieux Pontarlier Absinthe (1 scant bsp Kübler)

Stir with ice, strain into a cocktail coupe, and top with dry Champagne (1 1/2 oz Willm Blanc de Blancs).

Two Tuesdays ago, I reached for the Death & Co. Cocktail Book and uncovered Phil Ward's 2008 Calva Dorsa Royal. Calva Dorsa meaning "bald summit" refers to the chart indicator on 17th century maps for two cliff zones on the Norman coast that signified to sailors where the harbor was; sailors soon contracted this to Calvados, and later, the name stuck to the apple brandy produced in that region. For this drink, Phil Ward stuck to his template of spirit + liqueur + absinthe +/- a wine element that he utilized in the Cooper Union and Joy Division with the Calva Dorsa Royal like the Cooper Union opting for St. Germain as the sweetener. True to the Royal aspect of the name, this one was lightened with sparkling wine.
The Calva Dorsa Royal presented an apple and anise bouquet to the nose. Next, a carbonated white wine sip gave hints of apple notes, and the swallow followed up with the rest of the apple flavors along with elderflower and absinthe's anise. Overall, the whole combination came across much like a sparkling hard cider.