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Bob Tessier

Calvados, anyone?

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Just wondering if anyone has a fondness for this beverage. I am specifically looking at the Boulard line and would like to get some comments, especially on your favorite way of drinking it.

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I've most enjoyed ale aged in oldCalvados bottles.

 

I've also noticed a Dupont cider that'sundergone the same type of aging, and I'm planning on trying some of that soon.

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I've only just recently gotten into calvados myself, so I can't claim to be an expert--but I think that the Boulard Grand Solage calvados is quite nice and reasonably priced. I also like the aged apple brandies made by Lairds here in the US. Their low-end blended applejack isn't much to write home about, but their straight, bonded stuff and their aged brandies are very good indeed.

 

I enjoy drinking it straight in a snifter like any good cognac or armagnac, but it's also great in cocktails. Some of my favorites are the Calvados, the Honeymoon, the Star, the Depth Charge, and the Jack Rose.

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What is it about Fall that just cries out for apple brandy and Calvados? I myself started with the Laird's Applejack and quickly moved on to their bottled-in-bond 100% apple brandy. The Morin Cavlados is quite reasonably-priced and works well in a Jack Rose and an Apple Brandy Old Fashioned. I also recently picked up a 375mL of the Clear Creek Eau de Vie de Pomme and am really enjoying that. Cheers to Calvados! :cheers:

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I enjoyed some Laird's about a week ago as well. It was used in a pot of fabulous hot apple cider, and again in each mug of cider I poured myself.

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I was thinking of experimenting with the Applejack, some apple cider, maybe a little dribble of absinthe (perhaps Marteau?), and some mulling spices to make a warm toddy for this event. Now when someone says, "Why don't you go play on the highway?" I can actually do it, if only for one day.

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Sounds like a blend that probably can't go wrong. Well, the drink blend. Not the drinking and then playing on the highway thing.

 

:cheers:

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If I'm getting up at 7am on a cold Sunday in December to "run" a 5K on the highway, there WILL be booze involved. I guarantee it!

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I would pay money to see a bunch of drunken folk meandering in the general direction of the finish line.

 

But keeping on topic, here's a recipe I found for calvados glazed apples by my absolute most favoritest chef.

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Sounds like a blend that probably can't go wrong.

 

Calvados and absinthe pair very well in the Third Rail. I had one just last night, going a little heavier on the absinthe than just a dash (I added around 1/4 teaspoon). Good stuff!

 

The Old Puss looks interesting too...

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Sipping an "Old Puss" and enjoying Sunday evening. I may watch television......

 

 

 

 

 

 

 

probably not. ;)

 

 

 

 

The calvados and gin work well together. Aw heck, tonight, booze works for me. :cheers:

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Well, with a name like "The Third Rail," you can't accuse it of false advertising! :laugh:

 

Despite its ingredients, it's actually a very smooth, sippable cocktail--albeit one that packs a wallop. The proverbial fist in a velvet glove.

 

Many of the recipes I've seen call for white rum in this; I personally find that a gold rum like Appleton rounds out the flavors better. And Leopold Bros. works very nicely here too, as it does in most rum-based cocktails that call for absinthe.

 

I'd be interested to hear what you think, WBT.

 

In the meantime, OMG's endorsement has moved the Old Puss high up on my list of cocktails to try. Maybe tonight...

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I picked up a bottle of the Boulard Grand Solage at the LC on Saturday, and I am definitely a fan. Drank a bit from a snifter, awesome. I am looking forward to trying some of the suggestions that have appeared here. :cheers:

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I made my apple brandy toddy recipe. Here it is, if anyone wants to give it a try.

Last year my wife got a bottle of Lairds for use in a recipe and i was left with nearly a full bottle. I tried some sort of wanna-be appletini and then just added it to apple cider. Not impressive at all.

Maybe it will find its true calling in a hot drink. Maybe i will find a black eye when i mention cocktation to my wife.

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Was it Laird's low-end, 80-proof applejack? That stuff is really just a blend of apple brandy and neutral grain spirits; it's not very impressive.

 

Their 100-proof, straight apple brandy and aged apple brandies are a different story. If you haven't tried them, it's well worth doing so.

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The applejack will work in my hot toddy recipe, or feel free to tweak it out to suit your tastes. Go for it and let me know what you think!

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I'm glad I learned the difference between the actual fruit brandies and the fruit-flavored ones, quality versus cheap I suppose. The Boulard is quite satisfactory. Good thing - it's the only Calvados available in Winnipeg.

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Finally got around to trying the Old Puss: Boulard Grand Solage, Plymouth, Marteau, and some homemade grenadine. I threw in a lemon twist for the heck of it too.

 

Really good stuff!

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I just ordered my first Calvados, and am eager to experience it.

I went with Domaine Coeur de Lion Christian Drouin Calvados Hors d'Age

 

Has anyone had this?

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I saw a few really good comments on the web. Pay's d'Auge usually indicates a superior product, so I think you will love it. Being Hors d'Age, it should be wonderfully smooth, and the flavor will be nicely complex, being made from 30 different species of apples. Please let us know your impression. :cheers:

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