Archive for the ‘Boulard’ Category

Carter Wilsford wins Boulard Trou Normand Competition!

Thursday, July 6th, 2017

Carter Wilsford of Analogue, NYC has won The Grand Prize in the Calvados Boulard Trou Normand Competition

His Fabulous Prize is a trip for two people for 2nights/3 days to Calvados to visit

The Boulard Distillery & Surrounding Area

See Carter’s Winning Recipe HERE

Here’s a List of the Other Fine Bartenders Who Won Prizes in the Competition

1st Place: Bottle of Boulard Extra Calvados: Doug Brickel, Cork & Kerry, NY

2nd Place: Bottle of Boulard Auguste Calvados: Laura Newman, Dave’s Pub, Birmingham, AL

3rd Place: Bottle of Boulard XO Calvados: Paula Lukas, Nur, NYC

FIVE runners up will each receive a bottle of Boulard VSOP Calvados:

Anthony DeSerio, Carson’s on Whitfield, Guilford, CT

Young Kim, The Flatiron Room, NYC

John Pomeroy, Rail Club, San Carlos, CA

Elissa Zingler, The Ranstead Room, Philadelphia, PA

Megan Fraser, Burke & Wills, NYC

CONGRATULATIONS TO ALL

And Calvados Boulard would like to Thank Each and Every Bartender who Entered the Competition.

‘Twas a Mighty Close Race!

See the Range of Boulard Calvados HERE

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New Trou Normand from Carter Wilsford, Analogue, NYC

Friday, May 12th, 2017

Carter Wilsford of Analogue, NYC

Carves a Chip off the Old Block

Chip Off The Old Block

Carter Wilsford, Analogue, New York, NY

1.5 oz Calvados Boulard VSOP

.5 oz Baker’s Bourbon

.5 oz Luxardo Apricot Liqueur

.5 oz Cynar

.5 oz fresh lemon juice

Build all ingredients in a shaker.  Add ice, shake hard.  Double strain over fresh ice in an old-fashioned glass.

Garnish with a slice of dehydrated apple and a mint sprig.

Consume while contemplating your relationship with your father.

Trou Normand Service Idea from gaz: Divide the contents of the shaker between two small wine glasses, and invite a friend to join you for Trou Normand Shooters!

gaz sez: Once again we’re seeing a gorgeous balancing act here wherein the bourbon dries out the calvados a little, the Cynar and the apricot liqueur dance a mean Tango, and the lemon juice adds just enough sour notes to make you sit up and take notice.  Strong contender here.

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Doug Brickel of Cork & Kerry, NY Enters the Boulard Calvados Trou Normand Competition

Thursday, May 11th, 2017

CLICK HERE TO JOIN IN THE QUEST FOR THE NEW TROU NORMAND

Doug Brickel of Cork & Kerry, NY

Asks that we Stay Trou!

Stay Trou

Doug Brickel, Cork & Kerry, Floral Park, NY

“The Boulard Calvados is beautifully dry but has aromas of subtle fruits including apples, passionfruit and pineapple. The pineau des charentes has a similar fruit-forward nose, but lends a bit of sugar to balance the alcohol in the Calvados. The proportionally tiny bit of Cynar 70 in the mix gives the drink a bit of heft and provides a “bass note” for the sip.” Doug Brickel

3/4oz (45ml) Boulard Calvados

3/4oz (45ml) Pierre Ferrand Pineau des Charentes

1/4oz (15ml) Cynar 70-Proof

Add ingredients to a stirring vessel and add cracked ice. Stir quickly to chill and dilute a bit, approximately ten seconds in total. Strain into a teacup, express a lemon twist over the top, and discard twist.

gaz sez:  This drink falls right into the BOLD THINKING category, mainly because of the use of Pineau des Charentes, but the balance in this baby is very finely tuned, too. Nicely done, Doug Brickel!

FOR A CHANCE TO WIN A TRIP TO NORMANDY TO VISIT CALVADOS BOULARD

BY CREATING YOUR OWN TROU NORMANDE

PLEASE CLICK HERE

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Something’s Buzzin’ in the Boulard Calvados Trou Normand Competition

Saturday, April 29th, 2017

CLICK HERE TO JOIN IN THE QUEST FOR THE NEW TROU NORMAND

Blair Frodelius from Syracuse Gets Sweet on his Trou Normand

King Bee

Adapted from a recipe by Blair Frodelius, Syracuse, New York

“I love the blend of apple, honey, lemon and spice. The basil ties everything together in lieu of bitters. Due to the small amount of citrus, stirring is a better option than shaking, otherwise it becomes too diluted,” Blair Frodelius

1 oz. Boulard Calvados

1/2 oz. Barenjager liqueur

1/4 oz fresh squeezed lemon juice

Three fresh Basil leaves

Take the basil leaves and place them in the bottom half of shaker. Add Boulard Calvados, Barenjager and lemon juice. Lightly muddle the Basil, Add ice. Stir until chilled, then double strain into cordial glass. Imbibe. Then smile.

gaz sez: Blair’s a dab-hand at cocktail creativity, and he doesn’t let us down with his King Bee Trou Normand. I’m gonna be Buzzin’ Around Your Hive, Blair!

FOR A CHANCE TO WIN A TRIP TO NORMANDY TO VISIT CALVADOS BOULARD

BY CREATING YOUR OWN TROU NORMANDE

PLEASE CLICK HERE

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The Trou Normand Becomes a New Bartender’s Handshake

Saturday, April 29th, 2017

CLICK HERE TO JOIN IN THE QUEST FOR THE NEW TROU NORMAND

New York City’s Dave Bletsch Takes a New Look at the Trou Normand

iHandshake

Adapted from a recipe by Dave Bletsch, Cork & Kerry, New York

“When reading the description of the Trou Normand, I immediately thought of a Bartender’s Handshake – a gesture from one barkeep to another that is usually something strong and bitter. I have a few of these in my back pocket to offer to other industry folk who come and sit at the bar with me. None of them really worked when I tried them with the calvados instead of the other base spirits I’ve used.

“The Bouldard VSOP Calvados has a distinct passionfruit aroma which is wonderful but fragile. I wanted to highlight this flavor without covering it up. So instead of adding other tropical fruit flavors, I decided to go with a familiar citrus – orange. It’s a flavor that goes well with breakfast or with dessert, and works and plays nicely with both sweet and bitter flavors.

“The Gran Classico from Tempus Fugit has all of that wonderul candied orange bitterness – reminiscent of my (Irish) grandmother’s marmalade. But to balance some of the sweetness and highlight that refreshing bitterness, Regans No. 6 rounds things out nicely.

“As for building this cocktail, it should be a shooter. We can class it up a bit by serving it in a chilled old fashioned glass, but only if the moment required it. It is also painfully simple to duplicate and build multiples at the same time. No garnish necessary.” Dave Bletsch

1 oz. Calvados Boulard VSOP

.5 oz. Tempus Fugit Gran Classico Bitter

2 dashes Regans Orange Bitters No. 6

Add all the ingredients to an ice-filled shaker tin and swirl briefly, just to chill the contents – no dilution necessary. Strain into a chilled rocks/old fashioned glass and consume in a single quaff.

“Why would I stir/swirl in a shaker tin? Because it’s quick and accessible, it fits multiples of this cocktail, and it’s way easier (than most stir vessels) to pour into a shot glass as you’re saying goodnight to friends who may have indulged at dinner, and need to clear a small space in their bellies in order to have a good night’s sleep.” Dave Bletsch

gaz sez: Dave Bletsch obviously gets the message of the new Trou Normand concept, and I’ll bet he gets plenty of bartenders in his joint for one of his special handshakes. The Grand Classico is a heavenly match for the Calvados Boulard here, and the bitters just make the drink pop.  Thanks, Dave!

FOR A CHANCE TO WIN A TRIP TO NORMANDY TO VISIT CALVADOS BOULARD

BY CREATING YOUR OWN TROU NORMANDE

PLEASE CLICK HERE

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A Bar-Spoon of Absinthe makes this Trou Normand Come Alive

Saturday, April 29th, 2017

CLICK HERE TO JOIN IN THE QUEST FOR THE NEW TROU NORMAND

Here’s a Great New Take on the Trou Normand

Le Revitalisateur

Adapted from a recipe by Kellie Thorn, Empire State South/Hugh Acheson Restaurants, Atlanta, Georgia

“This little mid-meal quaff stays true to the concept of a Trou Normand. However, because it is also fruity, lively and slightly effervescent, it also plays the role of the palate cleansing sorbet traditionally served alongside.” Kellie Thorn

1 oz Boulard Calvados

.25 oz Giffard Vanille de Madagascar

1 Bar Spoon Nouvelle-Orleans Absinthe

.25 oz Cidre Brut de Normandie (cold)

Stir the Boulard Calvados, Giffard Vanille de Madagascar, and the absinthe over ice and strain into a frozen cordial glass. Top with the cider.

gaz sez: Some great creative thinking went into this one, and that one bar-spoon of absinthe makes the whole drink come alive. Thanks, Kelly!

FOR A CHANCE TO WIN A TRIP TO NORMANDY TO VISIT CALVADOS BOULARD

BY CREATING YOUR OWN TROU NORMANDE

PLEASE CLICK HERE

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Calvados Cocktail from New York Joins the Trou Normand Competition

Saturday, April 29th, 2017

CLICK HERE TO JOIN IN THE QUEST FOR THE NEW TROU NORMAND

Try this Trou Normand Variation from New York City!

Benito Juarez

Adapted from a recipe by Flynn Thomas, Trademark Taste & Grind, New York

.75 oz Calvados Boulard

.75 oz Ilegal Mezcal

.5 oz Martini and Rossi Bianco vermouth

.25 oz Benedictine

4 dashes Peychauds bitters

3 dashes Orange Cream Citrate bitters

1 orange twist, as garnish

Stir over ice and strain into a chilled Nick and Nora glass.  Add the garnish.

gaz sez: Who would have thunk that Calvados Boulard would cuddle so graciously with mezcal?  But she does, indeed, and the Benedictine battles Peychaud’s bitters here until they both relax in harmony.  Fab drink, Flynn!  Thanks for sending.

FOR A CHANCE TO WIN A TRIP TO NORMANDY TO VISIT CALVADOS BOULARD

BY CREATING YOUR OWN TROU NORMANDE

PLEASE CLICK HERE

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Trou Normand Cocktail from Toronto!

Wednesday, April 12th, 2017

CLICK HERE TO JOIN IN THE QUEST FOR THE NEW TROU NORMAND

Here’s a Fabulous take on the Trou Normand from Toronto, Canada!

Augeron

Created by Japhet Bower, Bar Hop, Toronto, Ontario, Canada

“I named this after a nearly extinct Norman dialect of Pays d’Auge,” Japhet Bower

1 oz Calvados Boulard

.25 oz Amontillado sherry

.25 oz honey

Shake over ice and double strain into a chilled Nick & Nora glass.

gaz sez: The sherry and the honey snuggle up tight in this well-knit Calvados Boulard Cocktail. Nicely done, Japhet!

FOR A CHANCE TO WIN A TRIP TO NORMANDY TO VISIT CALVADOS BOULARD

BY CREATING YOUR OWN TROU NORMANDE

PLEASE CLICK HERE

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