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Sugar & Spice

by
Intercontinental Barclay
New York

Ingredients


1,5cl - 1/2 oz. of Boulard V.S.O.P. Calvados


3cl - 1 oz. of Reserve Porto


3cl - 1 oz. of Thyme simple sugar


1,5cl - 1/2 oz. Fresh Lemon Juice

Details of the recipe

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The recipe

Shake and Strain into Martini Glass
Rim Martini glass with Vanilla Sugar
Garnish with a Thyme Stem

Syrup : water and sugar mix boil for 30 minutes then chilled in the fridge. Add the Thyme for one day to infuse.

The Calvados

Calvados Boulard V.S.O.P. is a Calvados from Pays d’Auge. It is issued of blending of different Calvados Pays d’Auge from 4 to 10 years old. They will stay in the casks for the necessary time to obtain a perfect dissolve. A well balanced harmony between vanilla, wood and ripe apples.

“Elegant, sweet and aromatic !”


Jose TORELLA


Jose TORELLA

Being in the Big Apple, the idea of the Barclay Bar becoming the first Calvados bar in the country was obvious.

Calvados, with its traditions, its terroir and its savoir faire, has many things to share with customers.

 

Boulard V.S.O.P. is great when putting together an elegant and sophisticated cocktail. It has the ability to make the transition between a fresh fruit juice with its fresh apple aroma and a spirit such as port with its toasted nut notes and its ripped apple taste.

Intercontinental - Barclay

Recipes

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