Autumn in Normandy
2 oz. Père-Magloire VSOP Calvados (@peremagloire_calvados
1/2 oz. Lillet Blanc (@lillet
3/4 oz. cherry Angostura syrup
1 oz. lemon juice
2 dashes Malagasy Chocolate bitters (@bittered_sling
1 oz. whole milk (to clarify)
Garnish with orange peel, pinot noir Eau-de-Vie cherries (@vicdistillers
), and baby's-breath
I recently made a few more milk clarified cocktails; they're just too fun! I got the idea for the cherry Angostura syrup from @barfaith
, and it's something I'll be making more of once I run out. It's made from equal parts tart cherry juice and sugar, finished with a few dashes of Angostura bitters. The result is a rich, warming syrup that's perfect for Autumn and Winter cocktails.
If you want to give this a go, don't let the idea of milk clarification put you off. Mix the first 5 ingredients as if you were just preparing a shaken cocktail. Then pour this mixture into 1 oz. of whole milk, along with a few clove buds, and let sit in the fridge for about a day, giving it a shake once or twice throughout. Afterwards, filter through a coffee filter, bottle, and enjoy! To get the clearest results, you might have to run the mixture through the same coffee filter twice. I multiplied this recipe by 4x so I could have some bottled for future consumption.