Calvados is a traditional French apple brandy that comes exclusively from Normandy. Like Cognac or Champagne, it has a protected designation, meaning it can only be called “Calvados” if it’s produced in its home region. Calvados brandy is distilled from fermented apple cider, giving it a slightly earthy note underneath its fruit-forward profile. That depth makes it a wonderful spirit for fall and holiday cocktails.

In the Domfront region of France, there’s another kind of Calvados, called Calvados Domfrontais. Like classic Calvados, Calvados Domfrontais is a type of French brandy from Normandy—except this one is defined by its high pear content. The clay and limestone soil of the Domfront is particularly suited to growing pears, because pear trees have long, strong roots. Pear Calvados is legally required to contain at least 30% pears for the Domfrontais classification, and some brands use much higher percentages of pear. The end result is light-colored brandy with a distinctly fruity flavor. Definitely worth a try!

Cynar (pronounced “chee-nar”) is a bitter, herbaceous type of amaro from Italy. “Cynar” refers to thistles and artichokes, and the most distinctive ingredient in this liqueur is artichoke leaves. But don’t worry—it doesn’t taste like artichokes! Cynar’s complex notes of caramel, spice, and earthiness come from a blend of 12 other herbs and plants in addition to the artichoke. Cynar, as an alcohol ingredient, adds balance and complexity to cocktails, especially those with sweeter ingredients like maple syrup or honey.