Etienne Ordaz

45 ml (1.5 oz) Calvados (apple brandy)

15 ml (0.5 oz) Bénédictine liqueur

20 ml (0.67 oz) Dry vermouth (Noilly Prat)

15 ml (0.5 oz) Brut French cider, well-chilled

2 dashes (~0.5 ml) Orange bitters

1 piece Lemon twist (wide peel)

Chill a Nick & Nora or coupe. In a mixing glass, add Calvados, Bénédictine, dry vermouth, and orange bitters; fill with ice and stir with deliberate precision for 20–25 seconds until well-chilled and crystal clear.

Fine-strain into the chilled glass. Gently float the brut French cider by slowly pouring it over the back of a barspoon to create a slender 'finish line' layer.

Express the lemon twist over the surface, swipe the rim, and set it as the garnish. Serve composed and unhurried—the Normandy Knight’s calculated apex in a glass.