The Holiday Season brings out the drink mixer in all of us. The LCBO’s across Canada are approaching the season of record sales of some of their finest spirits. Calvados Boulard Pays d’Auge, produced using varieties aged 2 to 5 years from the Pays d’Auge, provides this unique apple brandy with its aromatic and flavourful character. Baked and fresh apple aromas/flavours are the main calling cards with layers of pear, peach, and vanilla creating an elegant/flavourful experience. Delicious served neat.
Whether it’s sipping in the southern sun or around the Christmas tree gazing out at a wintery night, this cocktail, developed by Lauren Mckenna, Bar Manager at Bar Begonia, will surely be a gift to your taste buds.
Calvados Boulard Pays D’Auge Prima Donna Ingredients
- 1 1/2 oz. Prima Donna Cocktail with Calvados Boulard Pays D’Auge
- 1 oz. fresh grapefruit juice
- 1/2 oz. cinnamon syrup*
- 1/2 oz fresh lemon juice
- 1/2 oz. apricot liqueur
Pour all ingredients into a Collins Glass and stir. Add ice, club soda, and garnish with a grapefruit slice and cinnamon stick.
Sit back and enjoy the flavours of Calvados Boulard Pays D’Auge. One thing is for sure, you will be coming back for more.
*How to Make Homemade Cinnamon Syrup
1 cup water
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
In a medium saucepan set over high heat, combine water, brown sugar, and cinnamon. Whisk continuously until sugar is dissolved and mixture comes to a boil. Reduce heat to a simmer and whisk for 5 minutes longer, or until syrup thickens.
Remove pot from heat and stir in vanilla. Transfer syrup to a clean glass jar and allow to cool. Cover and store in the refrigerator for up to one month.