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As an aperitif
- on the rocks: choose a "Lauriston” FINE CALVADOS, pour it into a tumbler and add one or two ice cubes, which will enhance the aromas of apple and pear.
- on the rocks with sparkling water. This type of drink was much appreciated in the first half of the last century as a thirst-quencher; seltzer water was used in those days.
- as a long drink: "Lauriston” FINE CALVADOS with tonic water or ginger ale makes a very refreshing long drink.
- on the rocks with sparkling water. This type of drink was much appreciated in the first half of the last century as a thirst-quencher; seltzer water was used in those days.
- as a long drink: "Lauriston” FINE CALVADOS with tonic water or ginger ale makes a very refreshing long drink.
In a cocktail
Cocktails based on Calvados are more and more appreciated throughout the world.
Calvados can play a part in all types of cocktail (Short Drink, Long Drink, After Dinner), but it should be chosen with care:
A "Lauriston” FINE CALVADOS is perfect for cocktails which require a fruit-based spirit. If the cocktail needs more body and length, choose a "Lauriston” Reserve Calvados.
121 cocktail recipes created by barmen from all over the world can be found in the collection edited by Christian Drouin and Jean-Paul Thomine (Honorary President of the Normandy Region of the Association des Barmen de France) and published by Editions Charles Corlet.
Calvados can play a part in all types of cocktail (Short Drink, Long Drink, After Dinner), but it should be chosen with care:
A "Lauriston” FINE CALVADOS is perfect for cocktails which require a fruit-based spirit. If the cocktail needs more body and length, choose a "Lauriston” Reserve Calvados.
121 cocktail recipes created by barmen from all over the world can be found in the collection edited by Christian Drouin and Jean-Paul Thomine (Honorary President of the Normandy Region of the Association des Barmen de France) and published by Editions Charles Corlet.
As a "Trou Normand”:
In Normandy it is traditional to serve a Calvados in the middle of a copious meal (for example, between the tripe and the leg of lamb). A small glass of Calvados downed in one go speeds up digestion of the earlier courses and gives fresh appetite to enjoy the rest - this is the "Trou Normand”.
For the Trou Normand we recommend either a "Lauriston” Reserve or a "Lauriston” VSOP Calvados.
For a meal of only two or three courses the traditional Trou Normand is inappropriate. It can be replaced by a granité of Calvados apples or an apple sorbet sprinkled with a few drops of "Lauriston” Reserve Calvados.
For the Trou Normand we recommend either a "Lauriston” Reserve or a "Lauriston” VSOP Calvados.
For a meal of only two or three courses the traditional Trou Normand is inappropriate. It can be replaced by a granité of Calvados apples or an apple sorbet sprinkled with a few drops of "Lauriston” Reserve Calvados.
With cheese
With a powerful cheese such as a Livarot it is better to serve a Calvados of quality rather than a great red wine, for the cheese will overwhelm the wine. The happy marriage of Livarot and Calvados is now recognized far beyond the boundaries of Normandy. Try a "Lauriston” VSOP Calvados.
Here are this morning figures: nothing changed so far but we are confident
Here are this morning figures: nothing changed so far but we are confident
After dinner
It is after a good meal that one can best appreciate an old Calvados, considered - and rightly so - as one of the greatest spirits in the world.
Coffee will prepare the palate perfectly to appreciate a "Lauriston” Hors d'Age or vintage Calvados.
A Cigar and a Calvados can go hand-in-hand to delight all connoisseurs. They make perfect marriages where fragrance and savour combine without dominating.
Coffee will prepare the palate perfectly to appreciate a "Lauriston” Hors d'Age or vintage Calvados.
A Cigar and a Calvados can go hand-in-hand to delight all connoisseurs. They make perfect marriages where fragrance and savour combine without dominating.
