New York City’s Dave Bletsch Takes a New Look at the Trou Normand
Adapted from a recipe by Dave Bletsch, Cork & Kerry, New York
“When reading the description of the Trou Normand, I immediately thought of a Bartender’s Handshake – a gesture from one barkeep to another that is usually something strong and bitter. I have a few of these in my back pocket to offer to other industry folk who come and sit at the bar with me. None of them really worked when I tried them with the calvados instead of the other base spirits I’ve used.
“The Bouldard VSOP Calvados has a distinct passionfruit aroma which is wonderful but fragile. I wanted to highlight this flavor without covering it up. So instead of adding other tropical fruit flavors, I decided to go with a familiar citrus – orange. It’s a flavor that goes well with breakfast or with dessert, and works and plays nicely with both sweet and bitter flavors.
“The Gran Classico from Tempus Fugit has all of that wonderul candied orange bitterness – reminiscent of my (Irish) grandmother’s marmalade. But to balance some of the sweetness and highlight that refreshing bitterness, Regans No. 6 rounds things out nicely.
“As for building this cocktail, it should be a shooter. We can class it up a bit by serving it in a chilled old fashioned glass, but only if the moment required it. It is also painfully simple to duplicate and build multiples at the same time. No garnish necessary.” Dave Bletsch
1 oz. Calvados Boulard VSOP
.5 oz. Tempus Fugit Gran Classico Bitter
2 dashes Regans Orange Bitters No. 6
Add all the ingredients to an ice-filled shaker tin and swirl briefly, just to chill the contents – no dilution necessary. Strain into a chilled rocks/old fashioned glass and consume in a single quaff.
“Why would I stir/swirl in a shaker tin? Because it’s quick and accessible, it fits multiples of this cocktail, and it’s way easier (than most stir vessels) to pour into a shot glass as you’re saying goodnight to friends who may have indulged at dinner, and need to clear a small space in their bellies in order to have a good night’s sleep.” Dave Bletsch
gaz sez: Dave Bletsch obviously gets the message of the new Trou Normand concept, and I’ll bet he gets plenty of bartenders in his joint for one of his special handshakes. The Grand Classico is a heavenly match for the Calvados Boulard here, and the bitters just make the drink pop. Thanks, Dave!
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