Calvados, the ideal spirit to be discovered at the end of September

The evenings get cooler, nature is tinged with warmer colors, elegant dahlias and cosmoses bloom with their intense chocolate scent. Apples are crunchy and juicy, ready to be harvested. It is the perfect time to approach Calvados , which contains all the aromas of late summer in the glass. If you don't know this distillate, now is the time to try it in 4 different and very easy ways . The Calavados we suggest to use is the Calvados Selection Marquis de Saint Loup , gritty but soft, has a deep apple flavor that you never get tired of.

A Calvados sorbet is very fast to prepare, just blend ice cubes with a green apple some sugar and add a sprinkle of Calvados and the sorbet is served!

Calvados and Ginger Beer as a thirst-quenching aperitif . Apple and Ginger or if you prefer the warmer note of Cardamom, are a classic combination. In a tall Tumbler with ice, mix Calvados with Ginger Beer or a Cardamom Tonic. A drop of Angostura will amplify the aromas.

For a more structured aperitif you can try a Calvados Old-Fashioned. In a mixing glass with ice, combine 2 ounces of Calvados and ½ ounce of honey syrup (which is just honey diluted with an equal amount of hot water, making it easier to mix). Add 2 drops each of orange and Angostura bitters. Strain into a rock glass with ice. Garnish with orange and lemon zest, twisting them both before placing them in the glass.

For a sweet after dinner instead, why not try an Automne en Normandie, a cocktail that will pamper you. At the bottom of a shaker, crush ¼ of an apple, possibly fresh and slightly acidic. Add ice along with 2 ounces of Calvados, ½ ounce of fresh lemon juice and ½ ounce of honey syrup (honey diluted with an equal amount of warm water). Shake hard and then filter twice with a fine mesh strainer into a glass with fresh ice. Garnish with a few slices of apple and a little ground cinnamon.

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