3cl - 1 oz. of Calvados Boulard Grand Solage
3cl - 1 oz. of Jack Daniel’s Honey Liqueur
1 long sprig of thyme
5 drops of Peach Bitters (Fee Brothers)Details of the recipe
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Add thyme & alcohol into a shaker and using a flat ended muddler, lightly muddle thyme to release oils.
Add ice and stir until shaker becomes cold with condensation on the outside.
Strain over two inch ice cube in a rocks glass. Top with bitters & garnish with sprig of thyme.
Advice: Muddling is key to releasing the oil in the thyme, and using bigger ice cube is recommended to keep the flavour of the cocktail.
Produced from a blend of Calvados varieties from the Pays d'Auge of which the age varies from 2 to 5 years, the Calvados Boulard Grand Solage is characterised by its apple fragrance and its amber colour. A smooth and fruity Calvados with an incomparable elegance and aromatic richness.
I have been working in restaurants for almost 16 years. I started managing a lounge/pub in September of 2005. The real experimentation and cocktail crafting began in the 2009/2010.
There is no better way than Calvados to get the complex apple flavor needed. No other liquor or liqueur compares.
The bright flavour of apples from Calvados Boulard Pays d’Auge pairs beautifully with the flavours of honey, peaches and thyme.
A great long cocktail with sweet and savory notes that would be lovely to sip on a deck chair in the bright sun.
Gio - Halifax