9/23/2023 0 Comments Applejack drink boyClassic apple brandy cocktails like the Jack Rose opted for American apple jack, which has a different finish owing to the American oak it’s aged in. Like Cognac, Calvados was most often viewed as something to be consumed on its own. The spirit, hasn’t, however traditionally been used in cocktails. The latter translates to “Norman hole,” said to “make a hole” in the stomach to allow room for more food to be consumed. In its home region, Calvados is most often sipped neat following a meal as a digestif alongside coffee or taken as a shot that’s called the trou Normand. at least 30 percent pear, and aged a minimum of 3 years) and the highest quality designation AOC Calvados Pays d’Auge (minimum 6 week fermentation, double pot-stilled only and aged a minimum of 2 years). Some 200 varieties of apples are used in making Calvados, along with some varieties of pear, depending on the producer and its classification within the three subregions: AOC Calvados (single column still distillation, and aged a minimum of 2 years), AOC Domfontais (single column still distillation or double pot still distillation. That bit of land is named after a Spanish ship called El Calvador that sank near the area in 1588, which the name of the spirit is derived from. Like its famous grape-based brandy cousins, Calvados is restricted to its own region, in Normandy, France. Put that in a cocktail and you're off to a good start.” The acidity it brings is full of bright fruit aromas, and the time it spends in oak adds hints of warm spice and toasted nuts. “It is a versatile spirit that mixes well with an array of ingredients and flavors. “Calvados is a fun category to make drinks with,” Lulu Martinez from Liquid Productions says. But once you start playing around with a bottle of Calvados, it’s clear that it’s a more relatable - and satisfying - ingredient than its current reputation suggests. The reason why feels obvious: there aren’t any classic cocktails in the American drink songbook that call for it. The French apple-based spirit is often overshadowed by the country’s more famous grape-based spirits, cognac and armagnac, by both consumers and bartenders. Calvados has yet to have its 15 minutes of fame in America.
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