Ingredients

• 1.25oz Boulard Calvados VSOP
• .5oz Dry Sack 15 YO Sherry
• .75oz cinnamon syrup
• .75oz lemon juice

Directions

• Combine all ingredients in mixing vessel
• Add Ice and Roll to combine flavors and dilute
• Double strain into coupe glass
• Garnish with lemon rind.