The other day I was thinking of cocktails that were fall and winter-friendly. Calvados (apple brandy) of course is always in season, but I also had a bottle of spiced pear liqueur from St. George Spirits in California on hand that has a lovely pear flavor mingled with a bouquet of spices, that I’ve been meaning to incorporate into a cocktail. I had a hunch…
Almost everyone knows what a Kir Royal is; a flute of crème de cassis (blackcurrant liqueur) and Champagne or sparkling wine. But in Normandy and Brittany, the drink takes a decidedly regional turn, and becomes a Kir Normandy if made with Calvados (apple brandy), or Kir Breton, if made with Breton apple brandy, known as Lambig.
When I heard about La Cidrerie, I knew I wanted to go there. I like beer, but I don’t have the same capacity for it as locals do; young people in Paris seem to have no trouble polishing off those pint-plus giant glasses of beer that have become ubiquitous on café tables. Cider hasn’t gotten the same attention that beer, wine, and other French beverages…
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