Elite life

Alcoholic Cocktails with Calvados

Alcoholic Cocktails

 
 
Apple Blossom
Ingredients:

5/10 Calvados
5/10 Red Vermouth
Instructions:
Put in a shaker that is filled with 50% ice. Shake well and serve in cocktail glasses.
Apple Car
Ingredients:

1 1/4 oz Calvados
1/4 oz triple sec
3/4 oz lemon juice
Instructions:
Shake well over ice in a shaker. Strain into a sour glass, garnish with a cherry and serve.
Applejack Highball
Ingredients:

1 1/4 oz Calvados
2-3 dashes grenadine syrup
3/4 oz orange juice
Ginger ale
Instructions:
Pour calvados, grenadine and orange juice over ice in a collins glass. Stir, fill with ginger ale and serve.
Apple Sunrise
Ingredients:

2 3 dashes lemon juice
1/4 oz creme de cassis
1 1/4 oz Calvados
2 3/4 oz orange juice
Instructions:
Pour each ingredient, in order, into a collins glass. Stir gently and serve.
Arch de Triumph
Ingredients:

2/3 oz Calvados
1/3 oz lemon juice
1 tsp sugar
Instructions:
Pour the brandy, lemon juice and sugar into a mixing glass half-filled with ice cubes. Stir well. Strain into a cocktail glass and serve.
Ariane 4
Ingredients:

4 cl calvados
0.5 cl pastis (aniseed flavoured spirit)
2 cl pineapple juice
A drop of strawberry liqueur
Instructions:
Fill a cocktail shaker and shake. Strain into a glass.
Big Apple Martini
Ingredients:

1 ounce Calvados
3 ounces apple schnapps
2 ounces vodka
1/2 ounce apple juice
Instructions:
Shake and strain.
Black and Fall
Ingredients:

3/4 oz cognac
3/4 oz Calvados
1/4 oz Cointreau (orange liqueur)
2-3 dashes Pernod (licorice liqueur)
Instructions:
Stir together in a mixing glass filled with ice cubes. Strain into a chilled cocktail glass and serve.
Block and Fall
Ingredients:

3/4 oz cognac
3/4 oz Cointreau (orange liqueur)
3/4 oz Calvados
1/2 oz Pernod (licorice liqueur)
Instructions:
Shake with ice and strain into a cocktail glass.
Busnel Sidecar
Ingredients:

2 oz. Cognac
1 oz. Busnel Fine or Busnel VSOP Calvados
Splash of Cointreau
Fresh Lemon Sour
Instructions:
Combine all ingredients in a shaker over ice; shake till very cold and pour into a sugar-rimmed martini glass.
Calvados Cocktail
Ingredients:

2 Glasses Calvados
2 Glasses Orange Juice
1 Glass Cointreau
1 Glass Orange Bitters
Instructions:
Add plenty of ice and shake carefully. Turned this into a single serving drink.
Calvados Cream
Ingredients:

2 oz Calvados
1/2 oz lemon juice
1/2 oz egg white
1 oz double cream
1 tsp pineapple syrup
Instructions:
Shake and strain into a cocktail glass.
Calvados Grand Bleu
Ingredients:

4 cl calvados
2 cl pineapple juice
1 cl orange liqueur (Cointreau, Grand Marnier)
1 cl Curaçao
Instructions:
Fill a cocktail shaker and shake. Strain into a glass.
Calvados Rose
Ingredients:

3 dashes grenadine
Juice of half a lemon
Instructions:
Mix above ingredients in a chilled cocktail shaker. Serve in a rocks glass over ice.
Calvados Sour
Ingredients:

4 cl calvados
2 tsp lime juice
1 tsp sugar
Instructions:
Shake in a cocktail shaker with ice.
Calvados Tonic
Ingredients:

3 cl calvados
6 cl tonic
Instructions:
The tonic brings out even more the apple flavour of a fine young calvados.
Calvarita
Ingredients:

45 ml (1 1/2 oz) calvados
15 ml (1/2 oz) Cointreau
30 ml (1 oz) lime juice
Instructions:
Rub the rim of a cocktail glass with lime juice, turn the glass upside down and sprinkle with salt. Shake all the ingredients with ice and strain into the glass.
Calva sweet and sour
Ingredients:

30 ml (1 oz) calvados
30 ml (1 oz) liqueur of apples
30 ml (1 oz) lime juice
Instructions:
Shake calvados, liqueur and lime juice with ice. Strain into a highball glass filled with ice cubes. Top up with Sprite or 7-Up. Garnish with a lime wedge or apple slice.
Corpse Reviver
Ingredients:

2 shots Cognac
1 shot apple brandy or Calvados
1 shot sweet vermouth
Instructions:
Stir well with ice and strain in to a cocktail glass.
Cosmo calva
Ingredients:

30 ml (1 oz) calvados
15 ml (1/2 oz) Cointreau
15 ml (1/2 oz) cranberry juice
A splash of lime juice
Instructions:
Shake ingredients with ice and serve in a Martini glass with a wedge of lime.
Desiree
Ingredients:

4 cl of calvados
A handful of strawberries
1 tsp sugar
1 mint leaf
Instructions:
Blend the strawberries with ice. Pour in a glass. Add calvados, sugar and mint leaf.
Estella
Ingredients:

3 cl calvados Vénérable
3 cl cocoa cream
3 cl sour cream
Instructions:
Fill a cocktail shaker and shake. Strain into a glass. Sprinkle with ground nutmeg.
Fallen Leaves
Ingredients:

3/4 oz rosso vermouth
1/4 oz dry vermouth
3/4 oz Calvados
1 dash brandy
1 twist lemon peel
Instructions:
Stir together in a mixing glass filled with ice cubes. Strain into a chilled cocktail glass, add a twist of lemon peel and serve.
Hot apple punch
Ingredients:

1 part calvados
3 parts dry cider
Instructions:
Warm the cider and calvados with a stick of cinnamon, 1 clove and season with brown sugar.
Jack Rose
Ingredients:

1 1/2 oz Calvados
2-3 dashes grenadine syrup
1/2 tsp powdered sugar
3/4 oz lemon juice
Instructions:
Shake over ice cubes in a shaker, and strain into a chilled cocktail glass.
Le 333
Ingredients:

1 oz Calvados
1 oz Dry Orange Curacao liqueur
1 oz grapefruit juice
Instructions:
Shake and strain into a champagne flute three-quarters filled with crushed ice. Garnish with a slice of lemon, a cherry and a mint sprig. Serve with a straw.
Normandie Imperial
Ingredients:

3 cl Cherry Heering
3 cl Mandarine Impériale (Napoléon)
6 cl calvados
A few drops of lemon juice
Instructions:
Fill a cocktail shaker and shake. Strain into a glass. Decorate with 2 cherries and fresh mint leaves.
Normandy Dream
Ingredients:

1 ½ oz. VSOP Calvados
¼ oz. Cointreau
¼ oz. Passõa (Passion Fruit Liqueur)
¼ oz. Orange Juice
Instructions:
Mix above ingredients in a cocktail shaker with ice. Strain into a martini glass and garnish with an orange twist.
Normandy Cooler
Ingredients:

2 oz Calvados
1 oz lemon juice
1 tsp grenadine syrup
1/2 oz sugar syrup
4 oz soda water
Instructions:
Pour into a collins glass with ice. Add a spiral of lemon and serve.
Norman Porto Flip
Ingredients:

1 oz Calvados
1 oz LBV port
1 beaten egg yolk
1 tsp caster sugar
Instructions:
Shake well and strain into a wine goblet filled with broken ice. Sprinkle with grated nutmeg and serve.
Norman Sun
Ingredients:

4 cl of calvados
5 cl of banana liquor
5 cl of orange juice
1 cl of grenadine
1 ice cube per glass
Instructions:
Fill a cocktail shaker and shake. Strain into a glass.
Po Pomme
Ingredients:

6/10 Calvados
4/10 Cherry Brandy
2 splashes of Angostura
Instructions:
Put in a mixing glass with some ice cubes. Stir well long and serve in large tumbler glasses. Top off with cider (brut). Decorate to taste with some parts of apple and 3 preserved cherries.
Side-Car
Ingredients:

3 cl calvados
3 cl cointreau
3 cl fresh lemon juice
Instructions:
Fill a cocktail shaker and shake. Strain into a glass.
Sparkling cocktail with calvados
Ingredients:

1/10 calvados
9/10 sparkling wine or cider
Instructions:
Use a flute or saucer. Add calvados and top with sparkling wine or cider. You can garnish with a slice of orange and a cherry. A dash of Angostura bitter over a small sugar cube makes it sparkle.
Spiced Apple-Calvados
Ingredients:

1 quart apple cider
2 tablespoons sugar
1 teaspoon whole cloves
1 cinnamon stick
1/3 vanilla bean, seeds scraped
Salt
4 cups Calvados or other apple brandy
Apple slices, for garnish
Instructions:
In a large saucepan, combine the cider, sugar, cloves, cinnamon stick, vanilla bean and seeds and a pinch of salt and bring to a simmer, stirring until the sugar dissolves. Remove from the heat, cover and let stand until cool. Strain into a large pitcher; stir in the Calvados. Serve over ice, garnished with apple slices.
Tulip Cocktail
Ingredients:

1 oz Calvados
1 shot/30 /1 oz sweet vermouth
½ shot/15 ml/½ oz lemon juice juice
½ shot/15 ml/½ oz apricot brandy
Instructions:
Shake all ingredients with ice and fine-strain in to a cocktail glass. Garish with a lemon zest twist.
Ultra-Violet
Ingredients:

10 cl apple juice
3 cl calvados
A drop of violet syrup
A drop of Angostura bitter
Mint leaves
Instructions:
Fill a cocktail shaker and shake. Strain into a glass. Decorate with mint leaves.
Whist
Ingredients:

4/10 Calvados
3/10 White Rum
3/10 Red Vermouth
Instructions:
Put in a shaker that is filled with 50% ice. Shake well and serve in cocktail glasses.
Widows Kiss
Ingredients:

1½ shots Calvados
¾ shot Bénédictine
¾ shot Yellow Chartreuse
2 dashes Angostura Aromatic bitters
Instructions:
Stir all ingredients well with ice and strain in to a cocktail glass. Garnish with a cherry.
 

Alcoholic Cocktails

 @Mail.ru