description Calvados Sour Overview
A Calvados Sour is a member of the sour family of cocktails, using Calvados as its base spirit. Calvados is an apple or apple-and-pear brandy produced under protected appellations in Normandy, France, while the drink's sour structure generally combines the spirit with citrus juice and a sweetening ingredient. The result places the brandy's orchard-fruit character within a tart, balanced mixed-drink format.
help Calvados Sour FAQ
What exactly is Calvados, the spirit in a Calvados Sour?
Calvados is an apple or apple-and-pear brandy produced under protected appellation rules in Normandy, France. It is made from fermented cider and aged in oak casks, giving it a distinctly appley, mellow character.
What's the right ratio for a Calvados Sour?
A common starting point is about 2 parts Calvados to 1 part lemon juice to 1 part simple syrup, shaken hard with ice. Many drinkers add an egg white for a silky texture and stable foam on top.
What can I substitute for Calvados in a sour?
American apple brandy or applejack, such as Laird's, is the closest swap because it keeps the apple profile. A neutral grape brandy will also work structurally, but you lose the orchard fruit note that defines the drink.
Do I need the egg white in a Calvados Sour?
It's optional but traditional for sours, softening the citrus edge and adding a mousse-like foam. If you'd rather avoid egg, aquafaba is a common plant-based alternative that produces a similar texture.
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