Drinking CalvadosCocktails → Cashmere & Honey

Cashmere & Honey

By Flavio Resende, cre­at­or of the cocktail:
“Pos­i­tion a clear ice in each glass. Pre­pare 2 shakers with ice cubes in the two large tins.
Make the pours in the shaker. Roll the shakers one after the other with a strain­er (6÷7 times) (Cuban Roll)
Pour the cock­tails into the glasses. Gar­nish the glasses with a dehyd­rated apple.”

Ingredients

45ml Calvados Pays D’auge 12 years
25ml Flower pollen water, Acacia honey
25ml Roman Chamo­mile Infusion
10ml Verjuice
2 Dashes Walnut Bitters
Clear Ice 

Credits

Pix : Guillaume Belvèze, ForGeorges.fr ⇉ #CalvaClub 2021

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