45 ml Calvados VS 10 ml cranberry syrup A few drops of cherry bitter 80 ml apple juice Pouring Cream Grated lime peel
In a shaker filled with ice, pour the Calvados, syrup and apple juice. Shake vigorously and pour into the serving cup, then place the previously aerated cream. Decorate with lime peel.
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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