Our Marketing and Sales Manager Louis Dugas had the great pleasure of introducing them to our natural cider POMME BRUT, while sharing information about the cider-making process.
Afterwards, a friendly competition was held between the bar's mixologists to create a selection of cocktails featuring our cider, and we can assure you that the results were absolutely delicious.
In fact, the cocktail winner was crowned " Cocktail du mois d'avril" at Nacarat. Marc-Antoine Raymond created this wonderful cocktail, and we're very proud to present the full recipe today.
Thanks to the entire Nacarat team for hosting us!
Photo credit: Le Nacarat
RECIPE FOR COCKTAIL FROM NACARAT :
➜ INGREDIENTS :
➜ USTENSILES :
➜ INSTRUCTIONS :
➜ INGREDIENTS :
- 1 oz (30 ml) apple brandy
- 0.5 oz (15 ml) red vermouth
- 0.25 oz (7.5 ml) maple syrup
- 6 fresh raspberries
- 1 oz (30 ml) egg white
- 0.25 oz (7.5 ml) lemon juice
- 1 oz (30 ml) POMME BRUT du Vignoble Coteau Rougemont cider
➜ USTENSILES :
- Shaker
- Cocktail strainer
- cocktail glass (coupette or martini glass)
➜ INSTRUCTIONS :
- In a shaker, start by combining the apple brandy, red vermouth, maple syrup, fresh raspberries, egg white and lemon juice.
- Lightly crush the raspberries with the back of a spoon to release their juice and aroma.
- Add ice cubes to shaker until half full.
- Close the shaker and shake vigorously for about 15 seconds. The egg white will create a foam and give a creamy texture to the cocktail.
- Strain the mixture through a cocktail strainer to retain raspberry bits and egg white foam, pouring into a chilled cocktail glass .
- Gently pour 1 oz of POMME BRUT du Vignoble Coteau Rougemont cider over the top of cocktail to add a sparkling touch.
- For decoration, you can add a fresh raspberry to the rim of the glass or a thin slice of apple floating on the surface.