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by
Le Lab, comptoir à cocktails
Montréal

Ingredients


3cl - 1oz. of  Calvados Boulard Grand Solage


1.5cl - 1/2oz. of  vermouth rouge Dolin


1.5cl - 1/2oz. of ice cider


1.5cl - 1/2oz. of syrup « tempête d’épices »


1.5cl - 1/2oz. of lemon juice


2cl – 0,75oz. of « forever nuts » tea


1 dash of white egg

Details of the recipe

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Note:

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

The recipe

Mix all ingredients in a shaker. Stir 8-10 seconds and then filter on ice in old fashioned glass.
Garnish with a cinnamon stick and a variety of apple.

Make sure you always have the good measures for have the perfect balance.

To be enjoy in summer, with friends !

The Calvados

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.

“Meant to be ! An unforgettable experience...”


Nicolas BAPTISTE


Nicolas BAPTISTE

I am working at the Lab for more than 3 years, in Montréal.

I chose Boulard Grand Solage Calvados for its balance, freshness and tenacity in cocktails.

The Boulard Calvados is a spirit that blends extremely well with all the spices and fruits and it brings freshness to cocktails.

Le Lab - comptoir à cocktail

Recipes

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