After dessert, we returned back and it is now time to ask the question of aperitif. Then, to accompany the blinis with beet, I offer you a short drink, the ” pomme de pin “, a cocktail with calvados and syrup of buds of pine. So, yes, I know of buds of pine at this time it not run the streets, don’t panic because you can easily buy in drugstores. As a bonus I even gives you the steps to follow to make the syrup, in case you still not find the “all done” !
So yes it is to eat, of course, with moderation at the risk of finishing off under the table a little earlier than expected, but it is the perfect cocktail to impress the gallery (you even will be able to show off with the syrup from the pine house !) !
To-1 short drink Save Print Ingredients
- 5 cl of calvados hors d’age
- 2 cl of syrup of buds of pine
- 1 cl apple syrup
- The juice of half a lime
- Prepare the syrup from the buds of pine, covering 50 g of buds to boiling water, cover and leave to infuse overnight (12 hours). In the morning, filter the juice obtained by pressing well and add the same weight in sugar cane blond. Boil the maple syrup and let reduce until a syrupy consistency. Keep cool.
- For the cocktail, put the brandy, the syrup and the lemon juice in a cocktail shaker, shakez well, serve over crushed ice and garnish with a fir tree branch.