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 BeerDetails of the recipe
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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.
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 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.