6cl - 2oz. of Calvados Boulard V.S.O.P.
1,5cl - ½oz. of Licor 43
Juice from half lemon
1 Egg White
3 dashes of house spiced apple bitersDetails of the recipe
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Combine all ingredients in a shaker, dry shake (no ice) for 10 seconds to incorporate egg white.
Then shake again with ice, and strain into a glass.
“Zest” the rim of the glass with a lemon peel.
Garnish with lemon peel.
Especially in spring and summer, great for late afternoon (happy hour) or with a dessert.
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.
I have been a bartender in Philadelphia since 1994, working at a variety of establishments including Rock Bars, Dive Bars, and Cocktail Bars.
I have been developing the beverage program and bartending at Farmicia for the past 6 years.
My cocktails have a classic, artisanal style, using my own house-made vermouth, grenadine, bitters, and syrups (among other things). I am a big fan of the old style, without the pretention.
I used Apple jack in cocktails and has success with it, and Boulard Calvados is a step up from that. I love the bouquet and taste of Boulard VSOP.