Here’s a Great New Take on the Trou Normand
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