The last 7th May, Ran Van Ongevalle, the best Belgian bartender since 3 years, presented his news Calvados-based cocktails at the bar “The Pharmacy” at Knokke-Le-Zout (Belgium).
Bartenders, journalists and bloggers present were able to discover the virtues of Calvados in mixology with these three refreshing cocktails highly recommended this summer!
Calvados-based cocktail Lecompte 5 years:
-50 ML Calvados Lecompte 5 years
-30ML lemon juice
-20 ML syrup dill
-BSP 1 Yellow Chartreuse
Method: Mix all ingredients in a shaker with ice, shake for about 15 seconds, and then pour. Serve with dill.
Presentation: dill and lemon zest
Syrup of dill: Dissolve 1 kg of sugar in hot water, and then add 120 g of dill and leave. Infuse until completely cooled
Ran : “ The spicy notes of this cocktail blend perfectly with the nice balance between oak and fruit of this Calvados Lecompte: an explosion of flavors!”
Calvados-based cocktail Père Magloire VSOP:
-50 ML Calvados Père Magloire VSOP
-25 ml lemon juice
-25 ML red grapefruit
-20 ML syrup
-1 BSP Rinquinquin or peach liqueur
-1 BSP Absinthe
Glass: long drink
Method: Pour all ingredients into a shaker and shake, serve with ice in a long drink glass
Presentation: licorice and grapefruit
Ran : “A fantastic Calvados which deserves only the most delicate flavors! Fishing, anise and grapefruit make this cocktail the ideal drink for the summer!”
Calvados-based cocktail Boulard Grand Solage:
-75 ML Calvados Boulard Grand Solage
-10 ml syrup cardamom
-1 BSP Fernet Branca
-3 D Peychaud’s bitters
Method: Pour all ingredients into a mixing glass filled with ice. Stir for about 45 seconds to get a very cold mixture.
Crystal: cubes or bowl
Presentation: orange peel loop
Cardamom syrup: dissolve 1 kg of fine sugar in warm water, then add 15 g of green cardamom and steep until completely cooled.
Ran : “ This Calvados is precisely what must be a Calvados: an explosion of the purest apple flavors. To maintain this harmony, we have added products that reinforce it!”