1oz - 3cl of Calvados Boulard X.O.
1oz - 3cl of Appleton Estate dark rum
1oz - 3cl of Grand Marnier
1/2 oz - 1.5cl of Homemade Maple, Apple cider vinegar and rosemary shrubDetails of the recipe
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Place all ingredients in a mixing glass with plenty of ice.
Stir for about twenty seconds and strain into an old fashioned glass.
Serve with or without ice and a lemon twist.
For the home-made syrup use, 0.75cl – 1/4oz. of maple syrup, a dash of Angostura, a hint of apple cider vinegar and 0.75cl Roman liquor (which can be replaced by lemon juice).
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.
I have been at L'Atelier for almost two years and worked in the industry for over fifteen years, both in England and Canada.
For this recipe I use Boulard XO as I find the apple flavor comes out more and the almond notes are not lost with the normally dominating Appleton estate rum.
This is my version of a modern classic, "between the sheets" and as i wanted to upgrade the main ingredients, I decided to replace the cognac by my favorite Calvados.
Sexy and intriguing, rum and grand mariner push the magnificent Calvados XO to the front, supported by the curious taste of maple and apple cider vinegar.
Take your time, let the ice melt and enjoy something special together…
The Atelier - Montréal