CIDRERIE VERGER BILODEAU
THE SPRITZ
BILODEAU
ALCOHOLIC VERSION
WHAT YOU NEED
2.5 oz of L'Effervescent sparkling cider from Cidrerie Verger Bilodeau
1 oz of gin (your choice)
1 oz Monsieur Cocktail Love tonic
2 Quebec strawberries
2 dune peppers (or two black peppercorns)
1/2 tsp. teaspoon dried lavender (optional)
2 oz sparkling water
Fresh thyme (to garnish)
PREPARATION
In a shaker, mash the strawberries, the dune pepper and the dried lavender in the Love Tonic syrup.
Add the gin and mix with ice.
Filter through a fine sieve into a cup filled with ice.
Complete with sparkling cider and sparkling water.
Stir lightly and garnish with fresh thyme.
ALCOHOL FREE VERSION
WHAT YOU NEED
3.5 oz of Apple Must from Cidrerie Verger Bilodeau
1 oz Monsieur Cocktail Love tonic
2 Quebec strawberries
2 dune peppers (or two black peppercorns)
1/2 tsp. teaspoon dried lavender (optional)
1 oz of cranberry juice
2 oz sparkling water
Fresh thyme (to garnish)
PREPARATION
In a shaker, mash the strawberries, the dune pepper and the dried lavender in the Love Tonic syrup.
Add the gin and mix with ice.
Filter through a fine sieve into a cup filled with ice.
Complete with sparkling cider and sparkling water.
Stir lightly and garnish with fresh thyme.
Have a good 5 in Ciders and thank you for local supporting!
OUR
RECIPE
STRAWBERRY FLAVORED CIDER
CIDRERIE VERGER BILODEAU
Served very cold in a cup that has previously been chilled in the freezer for 20 min.
Decorate with a strawberry or two, mint leaves and coconut sugar.
ENJOY
CREAMY LIME SALMON GRAVLAX
CIDRERIE VERGER BILODEAU
INGREDIENTS :
3/4 cup of maple sugar
6 tablespoons of coarse salt
2 teaspoons of pepper
2 teaspoons of fennel seeds
1 tablespoon of tarragon
1/2 cup cider flavored with strawberries (Tentation du Cidrerie Verger Bilodeau)
1.2 kg of salmon
STEP TO FOLLOW :
1.Mix the coarse salt and sugar.
2. On aluminum foil, place half the salt mixture and half the dry ingredients.
3. Place the salmon fillet on top.
4. Place the rest of the dry ingredients and the cider on the salmon.
5. Cover and marinate in the fridge for 24 hours.
6. Flip the salmon and marinate for another 24 hours.
7. Take the salmon out of the fridge, uncover it and let it dry for a few hours.
CREAMY LIME :
1 small container of 14% fat sour cream. (250 ml)
The juice of half a lime.
Mix the ingredients well
Arrange the pieces of salmon, the lime cream and the Strawberries and Tarragon cider jelly from Cidrerie Bilodeau on a plate.
DUCK AND APPLES FOIE GRAS TERRINE
CREME BRULEE STYLE
CIDRERIE VERGER BILODEAU
Sprinkle maple sugar on the terrine of duck foie gras and apples from the Cidrerie Verger Bilodeau.
Use a kitchen torch, for caramelization.
Enjoy immediately with a good brioche bread.
VALENTINE'S DAY
PACKAGE
Available for a limited time, this perfect trio will meet your expectations.
Help yourself to a strawberry flavored cider and cook for two.
You will be all the more happy to enjoy your meal together.