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Best of Calvados

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Best of Calvados


Manzana Picante



Crushed almond rim

1 ½ oz. of Calvados Père Magloire V.S.O.P.

½ oz. of Normandy Pommeau

1 inch of jalapeno pepper muddled

½ oz. of orgeat syrup

¾ oz. of lemon juice

Details of the recipe

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The recipe

Rim the glass (Old Fashionned) with crushed almonds.
Pour all the ingredients in a shaker, shake well and serve on new ice.
Add a lemon twist.

Advice: Shake it baby! don’t forget the rim & the new ice , spray the lemon oil of the zest on the cocktail !

It’s more a Summer 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.

“Freshness, spiciness, best way to enjoy & discover Calvados”

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 Père Magloire is so easy to work with and polyvalent, well balance and bring a fresh side to all my cocktails, served as shot, straight, trou normand or cocktails: Père Magloire is made for everything!

Barroco Restaurant


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