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POMME BRUT featured in Nacarat Montréal's April cocktail of the month

At the end of March, we had the chance to meet the talented mixologists at the chic Le Nacarat bar at Fairmont The Queen Elizabeth. This wonderful team of professionals is headed by Claudia Doyon.
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

  • 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

  • Shaker
  • Cocktail strainer
  • cocktail glass (coupette or martini glass)

  1. In a shaker, start by combining the apple brandy, red vermouth, maple syrup, fresh raspberries, egg white and lemon juice.
  2. Lightly crush the raspberries with the back of a spoon to release their juice and aroma.
  3. Add ice cubes to shaker until half full.
  4. 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.
  5. Strain the mixture through a cocktail strainer to retain raspberry bits and egg white foam, pouring into a chilled cocktail glass .
  6. Gently pour 1 oz of POMME BRUT du Vignoble Coteau Rougemont cider over the top of cocktail to add a sparkling touch.
  7. For decoration, you can add a fresh raspberry to the rim of the glass or a thin slice of apple floating on the surface.
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