Harvard Cooler
Apple brandy and lemon topped with soda.
Shaken · Highball · Medium · about 3 minutes · about 9% ABV
Ingredients
- 50 ml Apple brandy (Calvados)
- 20 ml Fresh lemon juice
- 15 ml Sugar syrup
- 90 ml Soda water
- Apple slice (garnish)
Method
- Pour 50 ml apple brandy (Calvados) into the shaker
- Add 20 ml fresh lemon juice
- Pour 15 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Top with 90 ml soda water
- Garnish
About the Harvard Cooler
The fizz and Collins family. Tall, sour and fizzy drinks became popular in the second half of the 1800s, once soda water was easy to get. Jerry Thomas printed the Tom Collins in 1876, the Gin Fizz was a craze in New Orleans and the Rickey was born in Washington, D.C. in the 1880s. They all add soda to a sour to make it long and refreshing.
Harvard Cooler FAQ
What's in a Harvard Cooler?
50 ml apple brandy (calvados), 20 ml fresh lemon juice, 15 ml sugar syrup, 90 ml soda water, garnished with apple slice.
How strong is a Harvard Cooler?
About 9% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Harvard Cooler?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Harvard Cooler in?
A highball, about 350 ml. Serve it over ice. No highball? Use any tall, straight-sided glass.
