Cocktails

Cocktails have long tradition in Normandy but outside Normandy calvados rarely features in cocktails although it could replace many spirits such as vodka, tequila, rum or whiskey. So go on experiment the cocktail is still a land of discovery. Of course it’s a personal opinion but we think that any older quality produce should be savoured without accompaniment excepting good friends, fine food and perhaps a good cigar. For cocktails we would recommend any younger produce.

Calvados with Tonic is a harmonious marriage, generous with flavour and aroma but with non-of the bitterness. We think a dosage of 3 parts calvados to 7 parts tonic is ideal.

Calvados with Crème Cassis is rich and smooth. Sweet on the surface dark and strong underneath you may find yourself being seduced by this simple mix. We recommend 5cl calvados and 1cl of crème cassis.

Cocktail of the Month

Twilight Time very nice after dinner.

Ingredients

• 12mls Vanilla liqueur
• 18mls Coffee liqueur
• 38mls Calvados
• 8mls freshly squeezed lemon juice
• 38mls blackberry juice

Instructions

Pour all the ingredients into a mixer, stir well and then stain over ice into a chilled cocktail glass rimed with vanilla sugar.

Cuisine

Normandy is a larder with a long tradition of country style cooking from agricultural produce. Here we post recipes that work well with calvados and the that aroma will feed your hunger so beware. We recommend any younger produce for cooking.

With the rise of café society came the café-calva (coffee served with calvados). Café-calva became the comfort of the working class. To the great majority their cafes were places to escape from the trials of working life places to shelter and exchange new ideas and ideas do flow after a cafe-calva or two. Try an espresso or small strong black coffee with a shot of calvados. Both give to the other, the coffee releases the bouquet of the calvados and the calvados gives the Coffee a richer depth and substance. Enjoy over breakfast with friends or at the satisfying end of the day. We recommend any younger produce for a stimulating addition to your coffee. Why not try pouring the calvados in to the hot cup after you finish the coffee, the few drops of coffee left will release a subtle aroma. At one time in France coffee was never served without calvados.

During long feasts calvados was traditionally used in the trou normand or the normand hole. The hole is a break in a long meal between courses during which a small glass of calvados is drunk bottoms up. The hole was to stimulate the appetite for the rest of the meal. This is certainly a great way to end part of a meal a start the next with style. Why not indulge your passion and have another calvados at the end of the meal. More often now the trou normand is served as an apple sorbet soaked or washed down with calvados simply delicious.

Make your own "trou normand"

Serving Size: 4-6
Preparation Time: 3:00

Ingredients and Preparation Method

• 300g of sugar with 30cl water
• 2 egg whites
• 1tablespoons of gelatine
• 4 cooking apples
• Juice of one lemon
• 8cl of calvados

Heat the sugar and water to make syrup. Mince the apples (with skin) and add to the syrup. Add lemon and blend the apples to a smooth mixture. Allow to cool. Whip the egg whites and add to the mixed apples. Use an ice-cream machine or simply freeze it in a container for one hour, then stir and freeze again. Serve a scoop of sorbet in a champagne saucer. Sprinkle with a tear of calvados and garnish with mint or a thinly sliced dried apple.

Recipe of the month

Preparation time: 1.20
Ingredients and preparation method

Preparation Method

1. Pre-heat the oven to 350F
2. Rinse the pork; lay in roasting pan (on a rack). Rub with olive oil, salt and pepper. Pour a ¼ cup of calvados over the pork. Lay sprigs of thyme on top. Put in oven and rotate every 20 minutes it should be medium-rare in approximately an hour and ten minutes.
3. While that’s going on peel and slice the apples and put in a bowl, pour ½ the brandy over them and toss. Put in the fridge.
4. About 50 minutes into cooking the pork, in a sauté pan over medium-high heat melt the butter and put in the apples and calvados. Once the butter starts to caramelise, turn the heat up high then after a minute add the rest of the Calvados. Light a match and burn off the Calvados whilst shaking the pan. Once the calvados has burned off, pour in the heavy cream and mix with a wooden spoon.
5. Take out the roast and slice into medallions. Arrange them on a plate with perhaps garlic mashed potatoes and top them with the apple slices. Then drizzle the sauce over them and around the edge of the plate.

Contact Calvados Online for more information by completing our Online Form.