December 19, 2016
Celebrate the holidays with Calvados Boulard cocktails from Toronto's Chabrol Restaurant. Chabrol is Yorkville’s tiny, perfect gem of a restaurant. After a couple of celebratory drinks, it’s not hard to imagine that you’ve dreamt yourself into a French boîte with lovely food, charming service and a great setting. Their Apple Tarte with Calvados sabayon is outstanding. Hailing from the Pays D’Auge region in Normandy, France, Calvados Boulard has been making apple brandy since 1825. Distilled from sweet and bitter apples, the resulting eau de vie is aged in oak barrels, resulting in a tipple that’s a little on the sweet side and redolent of ripe apple. We recommend you forget the cold weather with these new twists on old favourites courtesy of Calvados Boulard and Chabrol bartender Aidan Moreau-MacLeod: Calvados 75Vieux Francaise INGREDIENTSCalvados Manhattan
INGREDIENTS • 1.5oz Calvados Boulard • .75oz fresh lemon juice • .75oz honey syrup (equal parts honey and boiling water) • 3oz sparkling wine METHOD Combine Calvados, lemon juice, honey syrup, and ice in shaker. Shake and strain into a champagne flute. Top with sparkling wine, and garnish with fresh lemon zest.
• .75oz Calvados Boulard • .75oz brandy • .75oz sweet vermouth • Barspoon Benedictine METHOD Combine all ingredients in a mixing glass. Stir, strain, and garnish with fresh lemon zest.
INGREDIENTS • 1.5 oz Calvados Boulard • .75 oz part sweet vermouth • 2–4 dashes Angostura bitters • Orange zest for garnish METHOD Stir and pour into a chilled cocktail glass.