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Best of Calvados

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Best of Calvados


The surrealist

Picasso Bar


4,5cl - 1.5 oz of Calvados Boulard V.S.O.P.

Muddled orange & cherry

1,5cl - ½ oz. of blackcurrant liquor

1,5cl - ½ oz. of Ginger Beer

Details of the recipe

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The recipe

Drop an orange slice and a cherry into an old fashioned glass.
Muddle the orange & cherry.
Fill the glass with ice. 
Add Calvados, stir and top with Ginger Beer. 
Drizzle about ½ oz of Crème de Cassis on top of the drink, and serve. 

You can garnish with a cherry or some mint, but garnish is not necessary.

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.

“A fruity cocktail which reminds fall... and apples !”



I have been in the restaurant industry for over 10 years. I started as a hostess and worked my way up to server and then bartender.  I fell in love with bartending and mixology because it allows me to be creative and because I enjoy creating amazing cocktails for people. 

I wanted to get people to try Boulard Calvados because the flavor profile is so amazing, but a lot of my customers were not familiar with calvados and were a bit intimidated.
I thought that a cocktail would be more approachable, and a great way to get people to try it. 
Also, I wanted to make something “tasty, that people would like”, and this Calvados cocktail was a perfect fit.

The Surrealist is my favorite drink on the menu, it really is!  I recommend it to guests asking for a cocktail with Whisky, Cognac, Cider, or even guests who ask about a fruity drink.  People really like “The Surrealist”.  It appeals to a wide range of customers.



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