Pommeau is a French aperitif made mainly in the Normandy and Brittany regions of France. It is a mistelle made from fresh or lightly fermented apple cider to which brandy has been added. It is consumed in France as a pre-dinner drink and elsewhere it is often used as a cocktail modifier, or in cooking or baking.

International variations of pommeau can be found using other spirits, like whiskey, as a base and other ingredients like spices and botanicals.