To prepare an apple punch with calvados, you need to use porcelain, glass or non-oxidizing metal containers. The punch is poured with a large spoon or ladle, served chilled to +15 degrees. Instead of apple juice and champagne, apple cider is also suitable as a base, but then adjust the alcohol content of the drink by increasing the portion of Calvados.
It is necessary
- For twelve servings:
- - 200 ml of Calvados;
- - 8 red apples;
- - 1.5 liters of dry champagne;
- - 1 liter of apple juice;
- - 1 lemon;
- - 4 tbsp. tablespoons of sugar.
Instructions
Step 1
Rinse the apples, remove the core with stalks from them, cut into thin slices. Put the apples on the bottom of the pot, cover with sugar, pour in the Calvados. Calvados is an apple or pear brandy, keep in mind - it is a highly alcoholic drink. Close the container tightly with cling film, put it in the refrigerator for 4-6 hours. You can put it away at night.
Step 2
Now add fresh lemon juice and clarified apple juice to the pitcher. Sugar during this time should have completely dissolved. If it tastes too sour, add more sugar.
Step 3
At the end, pour champagne into the bowl, serve immediately. Usually the punch is poured into large glasses and saucers or glass bowls. Serve with a straw. For flavor, you can add a cinnamon stick to the drink - it goes well with the apple flavor.
