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Cinnamon XO

by
Barroco
Montréal

Ingredients


3cl - 1 oz. of Calvados Boulard XO


3cl - 1 oz. of Cognac Pierre Ferrand 1840


1.5cl - ½ oz. of home-made cinnamon & anis syrup


2 dashes Angostura


1 dash of black walnut bitters by fee brothers

Details of the recipe

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Note:

  • Spicy :
  • Sweet :
  • Acid :
  • Bitter :

The recipe

Pour all the ingredients in a mixing glass, stir slowly and strain on a big ice cube in an old fashioned glass
Decorate with an orange zest (spray the oil in the glass).


There is no better season to enjoy it! Friends , alone , night , day , anytime !

The Calvados

X.O. is the core of the Boulard range, a blend of all the flavours from each Calvados in the range. The perfect balance obtained from blending several Calvados varieties from the Pays d'Auge aged between 6 and 15 years. X.O. is an outstanding Calvados recognised for its complex grilled almond and ripe apple aromas and its light, nicely-balanced flavour.

“A smooth & serious cocktail to sip on slowly”


Christophe BEAUDOIN


Christophe BEAUDOIN


I work at the Barroco restaurant for 4 years.

Unfortunately , Calvados is not known enough for me , best way to get people starting enjoying it is to create easy, making & drinking cocktails to try at home , in this case , this cocktail is more serious & strong , very enjoyable & delicate.

Calvados Boulard XO is probably one of my favorite Calvados, so smooth and delicate.

 

Barroco Restaurant

Recipes

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