Apple punch with calvados
12 servings
30 minutes
Apple cruchon with calvados is an elegant drink of French cuisine that combines sophistication and lightness. Its history begins in the tradition of creating refreshing fruit punches served at dinner parties in France. The taste of the cruchon is a harmony of apple sweetness, the slight bitterness of calvados, and the freshness of lemon juice, complemented by the airy effervescence of champagne. This drink is perfect for festive occasions, creating an atmosphere of exquisite celebration. Served in clear glasses, it allows guests to enjoy its amber hues. Apple cruchon with calvados is not just a cocktail but a true gastronomic ritual that awakens the taste for life.
1
Remove the cores and stems from the red apples, slice them thinly, place them at the bottom of a punch bowl, sprinkle with sugar, and pour over with calvados. Seal tightly with plastic wrap and refrigerate for 4-6 hours.
- Red apples: 8 pieces
- Sugar: 4 tablespoons
- Calvados: 200 ml
2
Mix fresh lemon juice and clarified apple (packaged) juice with apples and Calvados in a punch bowl. Ensure the sugar is completely dissolved. If it tastes too sour, add sugar to taste.
- Lemon: 1 piece
- Apple juice: 1 l
- Sugar: 4 tablespoons
3
Pour champagne into the punch bowl and serve immediately.
- Dry (brut) champagne: 1.5 l
4
Pour into large glass bowls or cups in the presence of guests. Serve with a straw.
