Elite life
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. |
||
|
Widow�s 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. |
||
