Calvados in the oceanCalvados in the oceanCalvados in the oceanCalvados in the oceanCalvados in the ocean
An original recipe by Victoire Spanneut
Ingredients
35 ml Calvados Pays d’Auge “fatwashed” with sea urchin butter 15 ml Organic lemon wine 20 ml Roasted hazelnut syrup and organic cider 50 ml Clarified Homemade “ACE” juice (orange, carrot, lemon & apple)
Apple blossom spray Drops of “Zero Waste” vegetable oil (carrot tops and fruit peels)
Garnish: Dehydrated apple “sand”, apple core “star”, dried apple blossom
At the end of the 19th century, it was customary for workers and farmers to add a drop of Calvados to their morning coffee, to warm themselves up and summon the energy needed to work in often difficult conditions.
This tradition gradually took hold in French popular culture.
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