How to drink Calvados

The distillation method has increased the degree of many drinks. This happened with apple cider. Its distillation led to the emergence of a new type of alcohol, which was called calvados. He quickly found his admirers, going beyond the Lower Normandy. The name was fixed in the Rules of authenticity of origin, approving the standards of taste, strength and composition.

What is Calvados

An alcoholic beverage is obtained by distillation. The raw material is pear or apple cider. Sometimes it is called French brandy, since production is established in Normandy. There was also the first attempt to compose a recipe, which dates from the 16th century. Only local raw materials are used, which is a prerequisite for authenticity. Cooking consists of 2 stages. After distillation, the product is not yet considered finished, it needs to gain a level of 40-60%, acquire transparency, a special color and aroma. This is achieved by aging in oak barrels under special temperature conditions.

Kinds

Legally divided into 3 varieties. They differ in the composition of the base and tight geographic boundaries. As in the case of champagne, the drink is not genuine if it is produced in compliance with the technology, but in a different region.

1. AOC calvados is considered the largest, it includes 9,500 manufacturers, of which 400 are large enterprises, the rest are much more modest in volume. Several versions of the drink are produced, aging in barrels lasts at least 2 years.
2. Calvados Domfrontais does not allow third-party inclusion. The basis is only apples. A distinctive feature is pre-fermentation for six months. The youngest appellation, known since 1997.
3. Calvados Pays d’Auge uses a mixed base of pears and apples. In addition to 40 large manufacturers, about 2.5 thousand small companies work.

Another criterion for separating drinks is taste. It can be bitter, sweet and sour.

Interesting: Depending on the aging time in barrels, drinks are consumed as an aperitif or digestif.

Composition and calorie content

For a drink, it is considered normal to add up to 30% pears to the apple base, with the exception of Calvados Domfrontais. The composition varies, but only local fragrant small fruits are taken for processing. About 100 varieties grow on the territory, only 48 are selected for calvados. The intense saturated smell was the main criterion. The technology involves mixing several types of alcohols.

The composition of the drink contains:

• tannin;
• pectin;
• Apple acid;
• phenolic compounds;
• iron;
• potassium;
• B vitamins

These substances calmly tolerate fermentation, but their amount decreases slightly during the distillation process.

The calorie content of the product depends on the sugar level in the recipe, on average it is 256 kcal per 100 g.

The benefits and harms of calvados

Moderate consumption of the drink improves appetite, increases the elasticity of the walls of blood vessels, stabilizes pressure. A therapeutic dose of 30-50 ml drinks normalizes sleep, relieves emotional stress and fatigue, and improves mood. In cold weather, Calvados will warm and improve blood circulation.

There are no strict contraindications to the use of a digestif, but pregnant and lactating women should refrain from it, with an exacerbation of gastrointestinal tract diseases and the cardiovascular system, during a course of antibiotics.

How to drink Calvados

The French argue that the degree of enjoyment of the drink depends on the culture of drinking. Since France became the birthplace of Calvados, it is necessary to take into account the recommendations from Normandy.The first rule - those species that are aged less than 3 years are served before meals. Drinks with an aging of 4 years or more are considered digests and are recommended for serving between hot dishes. The optimum temperature of the drink is 18-22 degrees. Before tasting, the glass is necessarily warmed in the palms of the hands, revealing the aroma, and only then they are drunk in very small sips. Another way is considered a violation of alcohol etiquette.

What glasses to drink

Tulip-shaped cups with a thick bottom are best suited. Wine and cognac glasses 1/3 full are also allowed. French brandy-based cocktails require tall, thin-walled glasses. If the recipe requires setting fire to the contents before serving, then select the martinka.

What to eat

The drink is strong, with an indicator of 40%, which inspires a certain respect and requires an appropriate snack, which will reduce the feeling of intoxication and emphasize the taste of the digestif. Experts recommend as an addition to calvados:

• White bread;
• coffee;
• freshly squeezed fruit juices;
• ice cream;
• cheese;
• pastries;
• bitter chocolate;
• syrups;
• fruit sliced.

True connoisseurs claim that only a cigar and cheese plate are suitable for calvados, and the rest is superfluous.

What to drink

French juices combine fruit juices, coffee and hot dark chocolate. Of fruits, preference is given to apple, pear, peach, sweet exotic species.

Keep in mind: citrus fruits completely destroy the subtle shades of taste, giving the drink piercing acid.

Calvados cocktails: recipes

A rich fruity taste with a light shade of woody notes goes well with juice and liquors. Having gained world fame in the early decades of the 20th century, it was quickly appreciated and put into the ranks of elite alcohol. Cocktails with it are moderately sweet, with a tart aftertaste and rich aroma.

Angel Face

The creator of the recipe is considered to be the mixologist Harry Craddock. For cooking, take in equal proportions apricot brandy, gin and calvados. They are vigorously mixed in a shaker along with finely crushed ice. The mixture is poured into a pre-chilled glass, decorated with a slice of orange.

Apple punch to the head

It is not known exactly where the name came from, most likely, this is not a very successful translation of the original, but the blow comes out with a catch. In a whirlwind of juice mixing, the fortress of the French brandy is completely lost, but it is, and you should not forget about it. The cocktail consists of equal parts of calvados, lemon and orange juice, flavored with maple syrup. Prepared in a shaker, served in a cold high glass.

Bentley

Delicate taste and stunning color really resemble a luxury car. The refreshing and invigorating effect is gradually replaced by pleasant warmth and relaxation. In the composition of 60 ml of Dubonnet wine and Calvados, 200 g of crushed ice, in which 3 drops of lemon juice were previously intervened and a cherry was added to decorate.

Apple cobbler

Created for the beautiful half of humanity. It is just as charming and unpredictable, as it gradually changes its taste as it warms up. Ingredients:

• apple wine - 60 ml;
• Calvados - 30 ml;
• lemon juice - 15 ml;
• sugar - 10 g;
• water - 20 ml;
• crushed ice - 190 g.

Cooking is a few steps away. First, sugar is poured with boiling water, thoroughly stirred and cooled. Half a glass is filled with ice, then French brandy, lemon juice, sugar syrup and wine are poured in layers. Scroll the glass around the axis so that the layers mix. The decoration is a dwarf apple, a sprig of mint and a circle of lemon.

Hopes of an angel

Considered one of the most popular recipes, the drink combines the sweetness of liquor with a tart note of calvados.The composition includes in equal proportions gin, French brandy, orange liquor. Supplemented with ice, served in small thick-walled glasses.

Apple sunrise

The name of the author of this amazingly beautiful cocktail has not been preserved, but it's a pity. This drink will really become a party decoration. For 60 ml of calvados take 80 ml of orange juice and 30 ml of blackcurrant liquor. Add 5 drops of lemon juice and 4 ice cubes. Beat juice intensively with ice. Liquor is carefully poured into the bottom of the glass, juice with ice is placed on top, the edge is decorated with a slice of lemon. Served with a straw. A properly prepared drink shows a smooth transition of colors and tastes.

Hawaiian Bullseye

You will need:

• pineapple juice - 20 ml;
• brandy - 15 ml;
• Calvados - 40 ml;
• pineapple cubes - 15 g.

Pineapple spread on the bottom of the glass, pour the mix whipped in the shaker on top. Served with ice.

How to make Calvados at home

In the original version, the production includes squeezing juice, fermentation, distillation, aging, blending. The main responsibility lies with specialists when choosing fruits and compiling the ratio of sour, bitter and sweet varieties, taking into account the richness of the aroma of apples. To prepare a batch of a collection drink, including the aging period in barrels, it will take about 4–5 years. Not only a recipe is required, which is kept in strict secrecy, but also special equipment. Cooking at home can only be like a drink. By the way, it can hardly be inferior to the original in taste.

Classic cooking

The most suitable month is September. At this time, the most fragrant, juicy varieties of apples and pears ripen. It is very important to follow the basic rules when collecting:

1. Only fruits taken from the branches are suitable; nothing can be lifted from the ground.
2. Apples should be fully ripe.
3. They are not washed, but wiped with a soft cloth so as not to remove wild yeast from the surface.
4. A careful selection of raw materials is conducted, sick and damaged fruits are immediately rejected.

Squeeze the juice, pour the pulp with water, insist and combine with the juice in proportions of 30:70. If the proportion of bitter or sour apples is high, then glucose is added. The maximum dose of sugar is 15%. Sourdough is prepared from crushed fruits, water and sugar, after the appearance of the froth, it is combined with the bulk of the juice with infusion of pulp and placed for 1.5 months in a warm place without air in the container. Further, double distillation and infusion in oak barrels are required.

A quick way for the impatient

Few are able to withstand the drink for 2 years in an oak barrel, besides, it is not a fact that it will turn out exactly what is intended without the proper experience and equipment. It is much easier to make a small test batch using the accelerated method.

Finely chopped apple mass is stuffed into a 3-liter jar, poured with alcohol and left to stand for 2 weeks in a dark place. Then the contents of the can are run through a juicer without mashed potatoes. Separately, boil the syrup from 200 g of sugar and 50 ml of water. After the syrup has changed color and began to thicken, squeezed apple tincture is poured into it on a wall with a thin stream. The mixture is thoroughly stirred and bottled in clean, dry bottles.

To give the taste greater credibility, they put in each bottle previously aged alcohol and calcined oak wood chips. The liquid will begin to acquire a characteristic woody tint after 7-10 days.

To make the taste as saturated as possible, sweet red apples are chosen as the raw material. Midpoints with bones are cut out so that there is no unnecessary bitterness. It is allowed to add pears, not more than 30% and selected according to the same principle as apples.

Interesting facts about Calvados

1. The name of the drink is given in the region of France, where it was first made.
2. Calvados are called only those drinks that are produced in a strictly limited region of the country.
3. Aging is carried out for at least 2 years in burnt oak barrels.
4. On the surface of apples are live wild yeast that provides natural fermentation.
5. The first mention of distilling cider and getting a new drink was made in the diary of Gilles Picot in 1553.
6. Apples for the production of calvados are divided into 4 categories.
7. The second name of the drink is French brandy.
8. The drink also has an exposure level, which is indicated in the stars or apples on the label, like cognac.
9. Until the middle of the 20th century, the drink did not cross the borders of Normandy. Fame came to him quickly and converted alcohol to the category of elite.
10. In a young drink apple-fruit notes are brighter, in aged - vanilla and woody notes.

Against the background of venerable cognacs and champagne, Calvados is considered a young drink. Nevertheless, he has already firmly occupied his niche, has gained admirers. The volume of production is gradually increasing, which indicates its demand in the market. In every bar that holds the brand and offers elite alcohol, there is certainly a bottle of sunny calvados, which is equally good in its pure form and as part of delicious cocktails.

Calvados photo