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Winner of Cal­vaClub 2023 cock­tail competition

Cre­ated in a mixing glass, served up with a celery pickle and a slice of Bur­gundy truffle, this subtle cock­tail blends power­ful fla­vors, meas­ured in mod­er­a­tion, to accom­pany the scal­lop without over­shad­ow­ing it. The flavor com­bin­a­tion is inspired by the cuisine of Chef Anne-Sophie Pic.
The Fine Calvados, a key player in the cock­tail, brings fruity and lively notes. The celery & coconut cor­di­al provides a subtle and fresh aro­mat­ic frame­work, impart­ing a silky and ample tex­ture through the coconut milk cla­ri­fic­a­tion pro­cess. The Bur­gundy truffle macer­ate adds length and depth to the over­all profile.
In terms of pair­ings, the cock­tail com­ple­ments the suc­cu­lent tex­ture of the Seared Scal­lop while bring­ing aro­mat­ic contrast.

A cock­tail by Colin LACH -> Cal­vaClub 2023