SEASONING assembles a mix of ingredients crafted to enhance the flavors of Calvados VSOP and bring out its full roundness. These elements are also used to season the seared scallop.
A cocktail by Océane PERIE -> CalvaClub 2023
Ingredients
35 ml Calvados VSOP 30 ml raspberry leaf-infused white wine 15 ml honey and pepper cordial 1 dash orange gentian bitters 2 drops Calvados and Lapsang Souchong Roll tea tincture Served without ice
Ageing allows the Calvados to develop firstly in colour, and then its aromas and length on the palate. A younger Calvados will tend to have a straw yellow hue and will develop very distinct fruit or floral aromas. An old Calvados will, on the other hand, have a more amber colour, reminiscent of mahogany, and will develop a more complex range of aromas with a mixture of candied fruit, dried nuts, caramel or chocolate notes.
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