Cider Cocktails: Recipes Ideas

A refreshing cocktail that highlights a bitter aperitif liquor, as an alternative to classic bitters. The pairing of fruity perry and Breton bitter creates an original balance. 

• 90 ml of perry 
• 60 ml of Breton bitter 

Pour the bitter into a glass filled with ice cubes, then complete with well-chilled perry. 

This cocktail twist the Breton Kir by incorporating pear mistelle. 

• 100 ml of Étincelles perry 
• 10 ml of strawberry liqueur
• 10 ml of pear mistelle 

Pour all the ingredients into a mixing glass filled with ice and stir to chill. After straining the mixture, serve it in a pre-chilled coupe glass.  

A fruity and balanced cocktail that combines the sweetness of blackcurrants, the power of gin, and the freshness of cider. Ideal for a light and sparkling aperitif.  

• 4 cl of gin  
• 2 cl of blackcurrants liqueur 
• 10 cl of hard cider 

Put the blackcurrant liqueur and the gin into a glass. Thin down with cider and stir gently. 

A harmonious blend of the Calvados’ roundness, the intensity of blackcurrant and the sparkling of cider. A simple and flavorful cocktail with Norman characters. 

• 3 cl of Fine Calvados 
• 2 cl of Blackcurrant liqueur 
• 5 cl of Hard Cider 

Pour the blackcurrant liqueur and the Calvados into a glass. Complete with the hard cider and stir gently. 

A Breton twist on the famous Kir, where hard cider replaces white wine for a more rustic and sparkling touch. Perfect for a gourmet aperitive. 

• 9 cl of hard cider 
• 2 cl of blackcurrant liqueur 

Pour the blackcurrant liqueur into a flute. Complete carefully with the hard cider to preserve the bubbles.  

A comforting drink inspired by mulled wine, where the cider is infused with spices and citrus for a warm, fragrant result. Ideals in winter. 

• 75 cl of hard or extra-hard cider 
• 2 tbsp of brown sugar 
• 2 cloves 
• A cinnamon stick 
• 1 pinch of star anise 
• 1 unwaxed orange 
• 1 unwaxed lemon 
• 1 pinch nutmeg 
• 1 tsp of honey 

Heat the cider with the spices and sliced citrus fruits over medium heat for 5 to 10 minutes. Strain the mixture and add a touch of honey before serving. 

A twist on the famous Spritz using cider instead of Prosecco, providing a fruity and refreshing touch. Light and festive, it’s perfect for the summer. 

• 10 cl of hard cider (for a crisp taste) or sweet cider (for a touch of sugar) 
• 5 cl of Breton bitter 
• 5 cl of sparkling water (or tonic for extra bitterness) 
• Ice cubes  
• 1 orange slice for garnish 

Pour the bitters into a glass filled with ice cubes, then add cider. Complete with sparkling water and decorate with a slice of orange. 

A sparkling cocktail where sweetness of the perry meets the bitterness of Breton bitter. A delicate and original alternative to the classic Spritz.  

• 40 ml of Calvados 
• 60 ml of perry 
• 30 ml of Breton bitters 
• Orange zest 

Pour the Calvados, perry and bitter into a glass filled with ice cubes and garnish with an orange zest. 

A Norman twist on the famous Moscow Mule, where Calvados replaces vodka for fruitier and more intense flavor. Perfect for those who enjoy fresh and spicy cocktails. 

• 50 ml of Calvados 
• 15 ml of lime juice 
• Ginger beer 
• Apple juice 
• Apple slices and mint  

Pour the Calvados and lime juice into a glass filled with ice cubes. Complete with ginger beer and add a hint of apple juice. Garnish with apple slices and mint. 

A reimagined sangria featuring cider and Calvados, perfect for a convivial aperitif. The combination of citrus and fresh fruits adds a light summery touch to any gathering.  

• 50 ml of Calvados 
• 200 ml of Cider 
• 50 ml of orange juice 
• Fresh sliced fruits (apple, pear, orange)    
• Ice cubes 

Mix the Calvados, cider, and orange juice in a recipient. Add the sliced fruits and let the flavors macerate before serving with ice. 

A sparkling and spicy cocktail that marries the warmth of ginger with the crispness of apple juice. A sophisticated drink full of character.  

• 45 ml of Calvados 
• 30 ml of apple juice 
• 20 ml of ginger liqueur 
• 15 ml of lemon juice 
• Sparkling water 
• A cinnamon stick and a slice of candied ginger 

Mix the Calvados, ginger liqueur, apple juice, and lemon juice in a glass filled with ice. Complete with sparkling water and garnish with a slice of candied ginger.  

A rich and fruity cocktail that blends Calvados, gin, and fruit juices for a balanced and indulgent result. Ideal for a festive aperitif. 

• 12 cl of Calvados 
• 12 cl of Gin 
• 6 cl of grenadine syrup 
• 12 cl of orange juice 
• 12 cl of apricot juice 

Mix the calvados, gin, grenadine, orange juice, and apricot juice in a shaker. Shake and serve in a chilled glass. 

A soft and lightly sweet cocktail where cider and Calvados join “Bisous” syrup for a floral and fruity touch. An elegant and surprising drink. 

• 40 cl of AOC cider from Pays d’Auge 
• 10 cl of AOC Calvados Domfrontais 
• 4 cl “Bisous” syrup (blend of apple, strawberry and rose) 

Pour the syrup and the Calvados into a glass. Complete with cider and stir gently. 

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A festive dining classic, intended to refresh the palate between courses. The pairing of lemon sorbet and Calvados provides a burst of freshness. 

• 15 ml of lemon sorbet 
• 15 ml of Calvados 

Place a small scoop of lemon sorbet into a coupe. Pour the Calvados over and enjoy it in one go. 

A sweet and colorful cocktail, inspired by the famous candied “love apple”. The blend of Calvados, strawberry and grenadine makes it a sugary and festive beverage. 

• 50 ml of Calvados 
• 25 ml of strawberry liqueur 
• 75 ml of apple juice 
• 10 ml of grenadine syrup 

Mix the Calvados, strawberry liquor, apple juice, and grenadine in a shaker with ice. Serve in sugar-rimmed glass. 

A Norman twist on the Mojito where Pommeau replaces rum, adding fruity and woody notes. A refreshing and original alternative.  

• 5 cl of Normandy Pommeau 
• ½ of lime 
• 6 to 8 leaves of fresh mint  
• 1 tsp of cane sugar 
• Sparkling water (or lemonade for a sweeter version) 
• Ice cubes 

Crush the mint leaves with sugar and lime in a glass. Add the Pommeau and ice cubes, then complete with sparkling water. 

A simple and refined cocktail, that highlights the Pommeau with cider and lemon.  

• 6 cl of Norman Pommeau 
• 8 cl of hard cider 
• 1 slice of lemon 
• Ice cubes 

Pour the Pommeau over ice cubes in a glass. Complete with hard cider and add a slice of lemon. 

A richer and more intense cocktail, blending Pommeau, Calvados, and maple syrup. A drink with autumnal flavors, perfect for lovers of sweet, woody notes.  

• 4 cl of Normandy Pommeau 
• 2 cl of Calvados 
• 1 cl of maple syrup 
• 3 cl of fresh apple juice 
• Ice cubes 

Combine the Pommeau, Calvados, maple syrup and apple juice in shaker with ice. Strain into a glass and garnish with an apple slice.  

A sparkling and delicate cocktail that combines the sweetness of pear mistelle with the effervescence of perry. An elegant and fruity drink. 

• 30 ml of pear mistelle 
• 120 ml of perry 
• 15 ml of vanilla syrup 
• Fresh pear slice 

Pour the pear of mistelle and vanilla syrup into a flute. Complete with perry and garnish with a slice of fresh pear.  

A comforting cocktail with apple, maple and cinnamon flavors. Perfect for fresh autumn evenings. 

• 45 ml of apple mistelle 
• 60 ml of apple juice 
• 15 ml of maple syrup 
• 30 ml of lemon juice 
• A cinnamon stick 

Mix the apple mistelle, apple juice, maple syrup, and lemon juice in a glass with ice cubes. Garnish with a cinnamon stick. 

A smooth and refined drink that showcases the pear brandy with acid and fruity notes. A true invitation to seasonal flavors. 

• 5 cl of pear brandy 
• 6 cl of fresh pear juice 
• A few drops of lemon juice 
• Ice cubes 

Pour the pear brandy, pear juice and a few drops of lemon in a shaker with ice cubes. Shake and strain into a glass, then garnish a thin slice of pear.  

A reimagined version of the Mojito using a base of pear brandy and cider. A fresh and fragrant cocktail, perfect for a touch of originality. 

• 4 cl of pear brandy 
• The juice of a half a lime 
• Fresh mints leaves 
• A hint of cider (pear or apple) 

Crush the mint with lime juice in a glass. Add pear brandy and ice cubes, then complete with cider or perry.