Calvados
Calvados is apple brandy and occasionally pear brandy (Poire Calvados) from Normandy. Three AOCs govern production: Calvados Pays d'Auge (double distillation in copper pot stills required, from the Auge valley), Calvados Domfrontais (single distillation permitted, minimum 30% pear must), and the broader Calvados appellation (column still permitted). The raw material cider pressed from traditional bittersweet and bittersharp apple varieties specific to the Norman orchard tradition, with over 200 named varieties recognised in the Pays d'Auge differentiates calvados from other fruit brandies and requires slow fermentation before distillation.
Christian Drouin anchors Bouchon's range a leading Pays d'Auge estate at Coudray-Rabut, which grows its own orchards, produces cider, distils in copper pot stills, and matures on site. The Drouin range runs from young Fine and Reserve expressions through to XO and Hors d'Age, including the Whisky Finesse expression (Scotch malt finished in Drouin's Calvados casks). Roger Groult (Saint-Cyr-du-Ronceray, Pays d'Auge) specialises in traditional estate production and older vintage releases. Adrien Camut (Beuvron-en-Auge, Pays d'Auge) is one of the smallest and most traditional estates in the region.
Cocktails
9 cocktails — hover for the recipe
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60ml Calvados
30ml Cloudy Apple JuiceMethod
Top with Sparkling Wine
Pomme ci, Pomme ça
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20ml Calvados
10ml Baked Apple Liqueur
10ml Vermouth Blanc
3 dashes Walnut BittersMethod
Add all ingredients to a shaker and shake well. Strain into an old fashioned glass and garnish with some apple slices and a lightened cinnamon stick.
S m o k e d A p p l e S t r u d e l
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50ml Apple Gin
20ml Fresh Organic Lemon Juice
15ml Pommeau @calvadoschristiandrouin
15ml Currant LiqueurMethod
Add all ingredients to a shaker with ice except the currant liqueur. Give it a good shake, double strain into a chilled glass with a rock of ice. Float with current Liqueur. Garnish with a dehydrated apple and a cocktail pick!
The Apple Cure
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30ml Le Gin @calvadoschristiandrouin
30ml Calvados
10ml Grenadine
5ml Simple Syrup
15ml Lemon JuiceMethod
Add all ingredients into a shaker with ice and do they shakey shakey 🕺🏼 Double strain to a chilled coupe with a rock of ice. Garnish and serve!
The Boulardier
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40ml Bourbon
15ml Aperol
15ml Pommeau @calvadoschristiandrouinMethod
Build directly in a chilled glass. Add all ingredients except ginger beer, give it a stir. Add ice and top with Ginger Beer. Garnish with Dehydrated Apple, stir gently before sipping.
The Burb AAG
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40ml Whiskey
20ml Pommeau @calvadoschristiandrouin
20ml Aperol
20ml Ginger BeerMethod
Stir all ingredients over ice to right dilution. Strain into a chilled glass with a rock of ice. Garnish with a dehydrated apple.
The Jack's Lynch
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20ml Greensand Ridge Apple Brandy
20ml StilltheOne Distillery two Whisky
10ml Dolin Vermouth Dry @vermouthdolin
20ml Cranberry Liqueur
2 dashes Creole Bitters
1 tbsp CampariMethod
Stir with ice. Strain into chilled coupe. Drop in Campari pearls. Garnish with orange peel, blood Orange, bay and cranberries.
The Kentish (Bourbon CranApple) Bubble Tea
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50 ml calvados (or applejack)
15 ml fresh lemon juice
15 ml fresh orange juice
15 ml maple syrupMethod
Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a thin apple slice.
Applejack Rabbit
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50 ml calvados
25 ml fresh lemon juice
15 ml sugar syrup
1 egg white (optional)Method
Dry-shake without ice. Add ice and shake hard. Strain into a chilled coupe. Garnish with a thin apple slice.
Calvados Sour
Calvados
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