The Story Behind The Apples + Agave

Oranges might be one of mezcal’s traditional fruit pairings, but at Brooklyn’s Layla, partner Stefano D’Orsogna gives the spirit a seasonal twist by pairing it with green apple and Calvados. At the base of the Apples + Agave sits a mezcal and Calvados mixture that’s been infused with cubed Granny Smith apples for over 36 hours. The crisp green apples offer a tangy, slightly acidic quality that perfectly complements the smoky agave spirit and cuts through any of the Calvados’s excess richness.

Salers aperitif also features in the build, adding a bittersweet earthiness that elevates mezcal’s vegetal agave qualities. With a bit of acid-adjusted honey syrup — or Liquid Gold, as it's referred to at the Williamsburg bar — to round things out, the Apples + Agave is a complex, layered cocktail suitable for every holiday happy hour.

Ingredients

  • Garnish: fanned green apple slices
  • 2 1/2 ounces Green Apple-infused Mezcal + Calvados Mix*
  • 1/2 ounce Salers aperitif
  • 1/4 ounce acid-adjusted Salted Honey Syrup**

Directions

  1. Place coupe glass in the freezer.
  2. Prepare garnish by thinly slicing green apple into 3 half-shaped ovals.
  3. Skewer slices with cocktail skewer and gently fan.
  4. Add mezcal/Calvados mix, Salers, and honey syrup to mixing glass with ice.
  5. Stir for 20-30 seconds.
  6. Strain into frozen coupe glass and garnish with apple fan.

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Updated: 2025-12-19

*Green Apple Infused Mezcal + Calvados Mix Ingredients

  • 1 cup Calvados
  • 3/4 cup mezcal
  • 1 large Granny Smith apple, cut into 1 inch cubes with skin on

*Green Apple Infused Mezcal + Calvados Mix Directions

  1. Add ingredients to a container and allow to sit for 36-48 hours at room temperature.
  2. Agitate mixture twice per day.
  3. Strain liquid from the apples through a coffee filter to remove any fruit impurities.
  4. Package in an airtight container and refrigerate or freeze.
Apples + Agave

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