With all the elegance and romance of your favorite champagne bubbles mixed with rustic, musty cellar notes to keep things interesting, Pierre Huet’s Cidre Bouché Brut, from Normandy, France, is the perfect cider for mixing into effervescent winter cocktails. Producing world-renowned calvados, pommeau and cider for over a century, the Pierre Huet estate has over 25 apple varieties on their picturesque orchard along Normandy’s Cider Route, a trail crisscrossing through scenic villages and 20 cider farms. Embrace the winter celebrations with this lovely cocktail, perfect for a midnight kiss.
kiss me in normandy
Makes | 1 Cocktail
Ingredients
1 ounce bourbon
½ ounce rosemary-infused maple syrup (recipe follows)
¾ ounce fresh lemon juice
1-2 dashes Angostura bitters
3 ounces Pierre Huet Cidre Bouché Brut
Garnish
Dried orange wheel and rosemary sprig
Directions
In a shaker tin, combine the bourbon, syrup, lemon juice and bitters. Fill ¾ full with ice, cap and shake vigorously to combine. Strain into a chilled coupe glass, then top with cider and garnish with a dried orange wheel and rosemary sprig. Serve immediately.
Rosemary Infused Maple Syrup
Makes enough for 16 cocktails (but is perfect for pancakes and waffles too)
Ingredients
8 ounces 100% pure organic maple syrup
6 fresh rosemary sprigs
In a medium saucepan, combine all ingredients and gently bring to medium heat until just warmed through (about 3 minutes). Remove from heat and let cool to room temperature before removing the rosemary sprigs. Strain out any remaining solids and store in an airtight container, refrigerated, for up to 3 weeks.
This recipe was first featured in Volume 18 of Cidercraft Magazine.
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