Summer Cocktails Recipe With Calvados Boulard Pays D’Auge
I am totally enjoying the last bit of summer that we are having, lots of BBQing, late night back yard lounging and tasty Summer Cocktails. Lauren Mckenna bar manager at Bar Begonia created some pretty incredible tasting cocktails using Calvados Boulard Pays D’Auge Brandy. So I thought that since they taste great and the Summer is still in full swing I would share a Summer Cocktails Recipe With Calvados Boulard Pays D’Auge . This recipe is fairly easy to make for even those who have never made their own cocktails before. I am quite new to Brandy’s and wanted to share a little bit of background of the Calvados Brandy that is used in this drink.
Calvados Boulard Pays D’Auge is an apple brandy blend from Eaux-de-vie aged between three to five years, with a delicious aromatic fresh apple palate and strong vanilla hints. It can be used in many drinks or on its own over ice because it is fruity notes. You can find it at your local liquor store, in my case since I am Canadian it is carried at the LCBO for $50. It pairs well with hearty meats like Pork or steaks and its flavourful touch of spicy oak lingers adding incredible flavour to your food.
The drink being featured today is called a Prima Donna perfect for a summer day while reading a good book or chatting with friends. The freshness from the Lemon and Grapefruit juice takes your palate to another level and the sweetness with a touch of spice from my homemade cinnamon simple syrup smoothes out the tart taste from the citrus. I really hope you try this drink for yourselves if you do be sure to let me know how you like it! Until then cheers! and drink responsibly.
- 1 1/2 oz CalvadoaBoulard Pays D'Auge
- 1 oz Fresh Grapefuit Jiuce
- 1/2 oz Cinnamon Simple Syrup
- 1/2 oz Fresh Lemon Juice
- 1/2 oz Apricot Liqeur
- Pour all ingredients into a collins glass and stir
- Add Ice and garnish with a grapefruit slice and cinnamon stick
- To save money make your own homemade Cinnamon Simple Syrup
- Equal part water and sugar with cinnamon sticks and bring to a boil
- remove from heat and allow to cool completely
- store in an air tight jar for up to one week.