Kir Breton 2 Recipe

Sometimes, you just need a cocktail that feels like a crisp fall day in a glass, and this Kir Breton 2 is my go-to for sipping while watching the leaves turn.

The Kir Breton 2 is a wonderful ensemble of flavors. The crispness of brut cider meets the warm, rounded apple flavor of Calvados—a type of brandy made from apples—that, together, offer a delightful experience.

A hint of sweetness from sugar syrup, mixed with a few dashes of Angostura bitters, makes this drink even better, with an apple slice as garnish.

Ingredients

• Brut cider: A crisp and refreshing beverage, providing a natural sweetness with a slightly sour finish.
• Calvados: This apple brandy adds rich apple notes and complexity to the cocktail.
• Sugar syrup: Balances the drink with a touch of sweetness for a smoother experience.
• Angostura bitters: Infuses the drink with aromatic spices, enhancing depth and flavor.
• Apple slice: A fresh garnish that adds visual appeal and subtle fruity notes.

Ingredient Quantities

• 150 ml of brut cider
• 20 ml of Calvados
• 10 ml of sugar syrup
• 1 drop of Angostura bitters
• 1 apple slice (for garnish)

How to Make this

1. Start with a champagne flute or cocktail glass that has been chilled in the refrigerator or filled with ice water.

2. After chilling, get rid of any ice water left in the glass and make certain it’s dry.

3. Take 150 milliliters of brut cider and pour it into the glass that has been chilled.

4. Pour 20 ml of Calvados into the glass with cider.

5. Weigh and pour 10 ml of sugar syrup into the mixture.

6. Add 1 drop of Angostura bitters with care, as this will enhance the flavor profile.

7. Using a bar spoon, stir the mixture slowly to blend the ingredients while keeping the cider’s effervescence intact.

8. Make sure to slice a fresh apple thinly if you plan to use it for garnish.

9. Garnish the rim of the glass with an apple slice for a decorative touch.

10. Enjoy your refreshing Kir Breton 2 cocktail immediately after serving.

Equipment Needed

1. Champagne flute or cocktail glass
2. Refrigerator or ice water (for chilling the glass)
3. Measuring jug or measuring cups
4. Kitchen scale (optional for precise measuring)
5. Bar spoon
6. Paring knife (for slicing the apple)
7. Cutting board (for slicing the apple)

FAQ

• Q: Can I use a different type of cider?A: The ideal Kir Breton is made with brut cider. For a gustatory experience that is even closer to authentic, you should stick with that style of cider. You can, however, experiment with cider styles and affinities. A drier cider will yield a drink that is less sweet; a sweet cider will yield a drink that is sweeter.

  Indeed, if you perform this last experiment, you might well arrive at the conclusion that cider styles (or the same style made with different apples) can influence the taste of a Kir Breton as much as—if not more than—the choices you make when mixing a Kir with white wine.

• Q: Is there a substitute for Calvados?A: Should you not have Calvados on hand, you may substitute it with a quality apple brandy, which will give you a similar flavor profile.
• Q: How do I make sugar syrup?To make a sugar syrup, combine sugar and water in equal parts. Heat until the sugar is fully dissolved, and then allow it to cool.
• Q: How important is the drop of Angostura bitters?A: While it’s a small amount, the drop of Angostura bitters that’s added to the drink gives it depth and complexity, not to mention a potent hit of flavor that, as I keep saying, is all about balance.
• Q: What is the best way to garnish with an apple slice?A: Take a clean, crunchy apple and slice off a thin piece right before you serve to keep it fresh and stop it turning brown.
• Q: Can I prepare Kir Breton in advance?(A): It is best to enjoy it really mixed together and fresh, but the separate components can be prepared in advance and then combined just before serving.

Kir Breton 2 Recipe Substitutions and Variations

150 ml of brut cider. Substitute with dry, sparkling apple juice for a non-alcoholic version.
20 ml of Calvados: Substitute with apple brandy; for a non-alcoholic option, use high-quality apple juice.
10 ml of sugar syrup: Use honey, or agave syrup for a different sweetness profile.

A drop of Angostura bitters: You might consider using a different aromatic bitters, like orange bitters, for a variation in flavor.

Pro Tips

1. Chill Your Ingredients: Before assembling the cocktail, refrigerate your cider and Calvados. This helps maintain the drink’s crispness and ensures a refreshing experience.