S p e a k E a s y

Calvados is a cider-based brandy coming from Normandy in northern France. It can be made from apples, pears, or a combination of both. While not as revered as the other famous brandies of France (Armagnac and Cognac), Calvados is an oak aged spirit that can gain tremendous complexity the longer it's aged.

The distilling of cider in northern France goes back at least 500 years, but it was in the early 1800s that the word calvados first appeared. As a beverage, Calvados gained a lot of popularity in the late 1800s when production of grape brandy was stalled due to an aphid that ate almost all of Europe's grapevine rootstocks. So, in the absence of the famous standards, Calvados rose to a place of recognition.

Today Calvados can serve many roles in the kitchen and behind the bar, but it's most traditional place is as an after dinner digestif. Young Calvados has very clear apple and pear aromatics and flavors, while something with 5 or more years age on it can take on notes of spice, smoke, and baked orchard fruit.

On this Speak Easy night, we'll sip some 3 Year Calvados that we carry here at the shop. We'll also make a cutting-edge Calvados cocktail. Join us!

1 2/3 oz Calvados

2/3 oz Dubonnet

1/3 oz Curacao or Triple Sec

1 Dash Angostura Bitters

Stir all ingredients with ice and strain into a chilled glass. Garnish with orange zest twist.

*

1 2/3 oz Calvados

1 oz Apple Juice

1/4 oz Lemon juice

1/3 oz St. Elizabeth Allspice Dram

1 Dash Angostura Bitters

Shake all ingredients with ice and strain into a chilled coupe.

*

1 2/3 oz Calvados

1 2/3 oz Red Vermouth

2 Dashes Orange Bitters

Stir all ingredients with ice and strain into chilled cocktail glass.

*

2 oz Calvados

1 oz Lemon Juice

3/4 oz Simple Syrup

3 Dash Angostura Bitters

1/2 oz Egg White (or aquafaba)

Shake all ingredients with ice in a shaker and strain back into shaker. Dry shake all ingredients and strain into ice filled glass.

*