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by
Bond N°9
Edinburgh

Ingredients


2,5cl - 0,75 oz. of Calvados Père Magloire V.S.O.P.


2,5cl - 0,75 oz. of Absente absinthe


Bar spoon of orange marmalade


Dash old fashioned bitters


2cl - 2/3 oz. of lemon juice


0,75cl - 1/4 oz. of gomme


Egg white

Details of the recipe

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The recipe

In a shaker :

Dry shake ingredients and then shake with ice.

Double strain into a coupe.

Add 3 dots of old fashioned bitters to foam head.

Garnish with an orange twist.

Ideal for a post diner cocktail.

The Calvados

Père Magloire V.S.O.P. is notable because it is made only from cider from apples harvested in the Pays d’Auge. The character this soil gives the apples, combined with double distillation in copper stills, offers the V.S.O.P. richness and length. V.S.O.P. is blended from Calvados which has been aged in century-old oak barrels for at least four years.

“A cocktail with a great complex flavour”


Chris FLINT


Chris FLINT

I have worked in the Edinburgh scene for 11 years:  from independents to chains, cocktail bars to clubs and restaurants.  I started to work on Bond No.9 in 2008.

Cocktails are a true representation of personal memories and experiences. I think any cocktail that you truly appreciated will in turn be appreciated by others.

 

Calvados is a very approachable dark spirit, it's brilliant for moving people over from the worlds of vodkas and gins.

The VSOP Pere Magloire gives a great fresh apple flavour to drinks.

Bond n°9

Recipes

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