With all of the class and romance of your favourite champagne bubbles combined with rustic, musty cellar notes to maintain issues attention-grabbing, Pierre Huet’s Cidre Bouché Brut, from Normandy, France, is the proper cider for mixing into effervescent winter cocktails. Producing world-renowned calvados, pommeau and cider for over a century, the Pierre Huet property has over 25 apple varieties on their picturesque orchard alongside Normandy’s Cider Route, a path crisscrossing via scenic villages and 20 cider farms. Embrace the winter celebrations with this pretty cocktail, good for a midnight kiss.
kiss me in normandy
Makes | 1 Cocktail
Components
1 ounce bourbon
½ ounce rosemary-infused maple syrup (recipe follows)
¾ ounce contemporary lemon juice
1-2 dashes Angostura bitters
3 ounces Pierre Huet Cidre Bouché Brut
Garnish
Dried orange wheel and rosemary sprig
Instructions
In a shaker tin, mix the bourbon, syrup, lemon juice and bitters. Fill ¾ full with ice, cap and shake vigorously to mix. Pressure into a calming coupe glass, then high with cider and garnish with a dried orange wheel and rosemary sprig. Serve instantly.
Rosemary Infused Maple Syrup
Makes sufficient for 16 cocktails (however is ideal for pancakes and waffles too)
Components
8 ounces 100% pure natural maple syrup
6 contemporary rosemary sprigs
In a medium saucepan, mix all components and gently deliver to medium warmth till simply warmed via (about 3 minutes). Take away from warmth and let cool to room temperature earlier than eradicating the rosemary sprigs. Pressure out any remaining solids and retailer in an hermetic container, refrigerated, for as much as 3 weeks.
This recipe was first featured in Quantity 18 of Cidercraft Journal.
