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How to make Caldos Sour, the best cocktail to enjoy on a relaxing autumn day.

Things disappear. Take that bottle in your hand. It was there, and then it wasn’t, even though you don’t remember going through the open mouth of the trash and letting the plastic slip through your loose fingers without interruption, which is both a matter of care and carelessness. You did it, didn’t you? You should have When you look down after a moment, walking another block or more, your hand is empty, and you’re not a trash can. Awareness of autumn can also be like this – summer slips quietly, and suddenly there is a little fog on your morning walk, a little darker in the evening, slipping one degree from the highs of the day ۔ A red leaf appears on the sidewalk no bigger than a child’s empty hand. Then the trees brighten the sky with so many colors and gently cover the earth until one day you look up and there is a lone crow of Bashe, sitting on a bare branch, reminding you that if There is loneliness when you let them go.

Winter and summer, extreme times, can feel like they will last forever. Completed or vacated states will do so. Spring and fall, on the other hand, blink so fast because the change around you is permanent. If you don’t take the time to take notice, you may lose it. Similarly, cocktail tails are great for summer and winter and are designed to make the heat or cold more pleasant, while autumn, with its pleasant temperatures and tumultuous color palette, is already quite a delight. Is forgiving That doesn’t mean we don’t want to compliment the season with the cocktail that draws on its strengths. The Cocktail with Calvados – a distilled apple cider brandy from the Normandy region rich in French gardens – pays homage to the harvest season with a fresh, mild flavor that can easily add spices. Is.

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To give yourself more time to appreciate the beauty of autumn, keep it simple and make Caldos sour. Sour cocktails are the most acceptable in the family – you just need to make a base of spirits, lemon or lime juice and dessert. (Egg whites can be added, but I’m going to skip them this time.) This recipe plays a bit with traditional sour building blocks, but not much. I used Roger Grovelt Calvados, a family company since 1860, located in Pais de Auj, a designated district within the larger Calvados area. It likes to swallow everything on its own, but it also plays well with others. I paired it with Methyld Powder, a breakfast pear wine from Mason Ferrand (home of the great Pierre Ferrand Dry Curaوo), to keep the French theme in mind and to add extra flavor of early autumn flavors. ۔

Since these flavors are much lighter than a spicy rye, I suggest using a sweet treat like honey syrup, or as I used below, Maple from Greenbrier Valley, West Virginia, a little bit of Daniels Organic The bottle was found thanks to a recent visit by a friend. I also dialed the lemon juice from the one I would use, say, whiskey is sour, so it doesn’t overwhelm the apple flavor.


Serving Size: One drink.

  • 2 oz Calvados.
  • 0.5 oz pear wine
  • 1 oz real maple syrup
  • 0.5 oz lemon juice (freshly squeezed is best)
  • Cinnamon bitter.
  • Cinnamon stick for garnish.
  • Ice to move.
  • A large ice cube to serve.


You do not need any special equipment to connect a simple cocktail. Improve what you have. But here’s what I have in hand:


Stir in calendula, pear liqueur, lemon juice, syrup and bitter ice until smooth. Pressurize large ice cubes into stone mirrors.Garnish with a cinnamon stick and serve.

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