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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!

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