Sammen med barchef, Marc Jean fra l’Hôtel Normandy Barrière i Deauville, har Roger Groult fremstillet tre cocktails med deres Calvados som hovedingrediens.
ROGER’S HOLIDAYS
10 fresh mint leaves
1 fresh pineapple slice
1 cl green apple syrup
1 cl lemon juice
5 cl Calvados Groult Réserve 3 ans d’âge
Cut the pineapple slice into pieces and crush them in the shaker with mint leaves. Add all the ingredients and ice cubes. Shake and filter in an “old fashioned” glass (or a small tumbler). Add three ice cubes in the glass with a mint head for the decoration.
PINK’N GROULT
3 fresh raspberries
1 cl lime juice
1 cl pomegranate syrup (or grenade/grenadine)
4 cl Calvados Groult Réserve 3 ans d’âge
2 cl egg white (optional)
Crush 3 raspberries and mix with lime juice. Add all the other ingredients to the shaker and start with a “dry shake” (without ice, for a nice emulsion if you use the egg white). Then shake on ice and filter in a Champagne glass. Add two raspberries on a wooden skewer for decoration.
VÉNÉRABLE OLD FASHIONED
4 cl Calvados Groult “Vénérable” (over 18 year old)
1 cl cane sugar syrup
1 dash of “Bitter Old Fashioned” (or Angustura)
1 large orange zest
Add the ingredients in a large mixing glass full of ice cubes. Press and dip the orange zest into the glass. Mix with a spoon without shaking, and filter. Fill an “old fashioned” glass with ice cubes and pour in the content of the mixing glass. Add a twisted orange zest for the decoration.