By Ugo Moretto, creator of the cocktail (and winner of #Calvaclub 2021): “In the skin of a Normandy distiller, a bartender, a waiter, a restaurant owner, a cook, having travel sickness and stopped for several months. My idea is to be able to travel through tastes and see other horizons with French products and by honouring a great spirit like Calvados.
Pour all the ingredients into the shaker, make a first shake with ice cubes, double strain into the small tin, and make a second shake without ice cubes to get a nice foam!”
Ingredients
1.5cl apple & red onion pickles juice 2.5cl Sharbat (cold maceration) of strawberries with Sichuan pepper 2cl dry white wine infused with Mélilot (a field herb reminiscent of vanilla or tonka) 5cl of Calvados Pays d’Auge VS 3cl organic chickpea aquafaba
No. Unlike table fruit, cider fruit (apples or pears) are small in size and particularly rich in tannins.
Apples are classified into four families (sharp, bittersharp, sweet and bittersweet). It is the subtle blend of these different varieties that gives the cider to be distilled the balance and character that will later be found in the Calvados. All the varieties of cider apples and perry pears are listed in the appendices to each appellation’s specifications.
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