Check out our guide to calvados, including where to buy it and lots of recipe inspiration, then learn more about mead, kirsch and madeira.

What is calvados?

An apple brandy from France, like cognac, calvados is a strictly regional product – it can only be made in Normandy (although it's enjoyed all over the world). Calvados starts as cider (made using apples but also sometimes pears) that is then distilled into a clear spirit – eau-de-vie. This is aged for at least two years in oak casks. The ageing process deepens the spirit in both colour and character.

Calvados has been made for centuries, but the past few years have seen it creep onto drinks menus. It's delicious sipped neat (it goes beautifully with a cheeseboard), but also works really well in cocktails. Use instead of cognac in a sidecar, or mix with tonic water for a refreshing highball. When choosing which calvados to buy, opt for a younger option if you prefer more fruity, floral flavours. Spirits that have been aged for longer will have notes of dried fruit and spice.

Where to buy calvados

Avallen calvados, £37.95/70cl, The Whisky Exchange

This modern, carbon-negative calvados is now available in a recycled paper bottle. Expect bright apple flavours and a warming finish.

Coupette X Sassy calvados, £32/70cl, coupette-market.com

Bethnal Green bar Coupette teamed up with French cider brand Sassy for this drinkable calvados, brimming with green apple and white flower notes. Drink with tonic water.


Calvados recipes

Hot toddy

This classic winter cocktail traditionally uses whisky mixed with honey, lemon and spices. Calvados makes an equally good substitute.

A red background with a glass mug in front filled with a hot whisky cocktail and cinnamon stick

Sidecar

This classic sour usually features cognac, but calvados makes a fine alternative, with the apple flavours complementing the citrussy Cointreau and lemon in this recipe.

A sidecar cocktail with lemon peel garnish beside a bronze cocktail shaker

Calvados-poached pears with cardamom custard and sesame brittle

Make a calvados and perry syrup to poach the pears in, and serve with sweet-savoury sesame brittle and lashings of silky, cardamom-infused custard for a stylish autumnal pud.

plated filled with poached pear with a pot of custard and green linen napkin

Authors

Hannah Guinness olive magazine portrait
Hannah GuinnessSenior sub editor and drinks writer
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