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This Week on “Dinner Classics” with Cocktail Maestro Norm Owen: Calvados

This Week on “Dinner Classics” with Cocktail Maestro Norm Owen: Calvados featured image

This week, Cocktail Maestro Norm Owen talks Calvados – the delicious apple and/or pear brandy from Normandy!

Corpse Reviver No. 1
1.5 oz brandy or cognac

.75 oz Calvados
.75 oz sweet vermouth

Stir in a mixing glass filled with ice; strain into a coupe and enjoy!

The Calvados Cocktail
1.5 oz Calvados

.75 oz Cointreau or Triple Sec
1.5 oz orange juice
2 dahses orange bitters

Pour ingredients into a cocktail shaker filled with ice and shake until very cold. Strain into a coupe and garnish with an orange peel. Enjoy!

Or, try a Calvados Old Fashioned
This is the same as the usual Old Fashioned, but with Calvados instead of whisky. For a refresher, here’s the recipe…

In a rocks glass, place:
.5 tsp 2:1 simple syrup (2 parts sugar to 1 part water)
An orange peel – muddle it in the glass to release the oils
2 dashes angostura bitters
Mush all this around, then add:
2 oz Calvados

Ice

Stir in the glass until integrated (not too long – taste as you go to reach the right dilution)

Transfer liquids to a fresh glass over a big ice cube, if you have one, and transfer the orange peel for a garnish. 

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