Swooping in from Normandy, this brandy isn’t like its Armagnac or Cognac cousins. While its Southern French family members grab most of the spotlight, Calvados is about to take hold of a part of the limelight. “Calvados is one of the three iconic brandies of the world, alongside Cognac and Armagnac. Yet, of the three, it is probably the most misunderstood by Americans,” notes Daniel Cooney, co-owner of Heavenly Spirits.
Why is it misunderstood? Well, a few reasons. Among the three brandy categories, Calvados is the most different. First, it’s from Northern France—Armagnac and Cognac hail from the Southwest. Second, and most important, Calvados is solely made from apples.
To get nittier and grittier, the Calvados appellation has three official areas—Calvados Pays d’Auge, Calvados Domfrontais, and Calvados. Each area has its 500 years of brandy-making history, along with restrictions, particularly on the amount of pear in the spirit.
It’s quite impressive how the Normands took cider and boozed it up a notch—no surprise there, Normandy is renowned for its cider. Even Claque-Pepin makes both apple and pear ciders.
Getting down to flavor, Calvados lends the roundness and freshness of apples and pears that bartenders adore in cocktails. This spirit’s intensity can vary, just like other brandies, Calvados can be aged.
The versatility of Calvados is undeniable. This brandy’s authentic flavors are landing on cocktail menus across the nation, stirring up the brandy norm. And the more Calvados gains momentum, the more this incredible spirit is savored. “There are a lot of new and exciting developments that should help, including single cask offerings, barrel finishes, longer aging, and even some rare vintage releases,” Cooney tells us.
As Calvados moves out of the shadows of its cognac cousins and into the limelight, we’re on track to see how this spirit soars.
Check out these classic cocktails made with calvados.
French Manhattan
Ingredients:
- 2 oz. Claque-Pepin Calvados Hors d’Age
- ½ oz. Guerin Rouge Sweet Vermouth
- Dash of Angostura Bitters
- 1 Bada Bing cherry
Preparation: Combine all ingredients into a mixing glass with ice. Stir until well chilled. Strain into a chilled Martini glass. Garnish with cherry.
French Mojito
Recipe courtesy of Cedric Cadin, owner of La Cafette in Williamsburg (now closed)
Ingredients :
- 1 ¼ oz. Claque-Pepin Calvados Fine
- 1 cube of brown sugar
- ¾ oz. fresh lime juice
- 1 fresh mint branch/sprig
- 2 dashes Angostura bitters
- Ginger beer
Preparation: Make the drink directly in a Tumbler glass. First line the bottom of the glass with fresh mint (branch head down), then add Claque-Pepin Calvados Fine, lime juice, bitters sugar and ice. Stir gently and top with ginger beer. Garnish with fresh mint sprig.
