Boulard Calvados Vsop Recipe

Combine ingredients

In a cocktail shaker, add 2 oz Boulard Calvados VSOP, 0.5 oz gin or Cognac if using, 0.5 oz fresh lemon juice, 0.5 oz simple syrup, 2 dashes orange bitters, and 0.5 of an egg white (if using).

Dry shake (if using egg white)

If you included the egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Shake with ice

Add the cup of ice to the shaker, re-seal and shake hard for 12–18 seconds until well-chilled and slightly frothy. If you did not use egg white, simply add ice and shake for 12 seconds.

Prepare glass

Place one large ice cube into a chilled old-fashioned glass (or coupe if served up).

Double strain and serve

Double-strain the cocktail into the prepared glass over the large ice cube (or strained into a coupe). The double strain removes small ice shards and any coagulated egg.

Express oils from a lemon twist over the surface of the drink by holding the twist over the glass and giving it a quick pinch, then drop the twist into the glass.

Float a thin apple slice on top or rest it on the rim for visual and aromatic pairing with the Calvados.