OUR
COCKTAILS
TIKI FRAISE ET POMME
CIDRERIE VERGER BILODEAU
INGREDIENTS
1.5 oz strawberry flavored cider
0.75 oz white rum
0.50 oz Monsieur Cocktail tiki syrup
1 oz of sparkling water
Mint bunch (to decorate)
STEP TO FOLLOW
-Add the rum, cider and syrup in a tall glass filled with ice.
-Mix with a baguette or bar spoon until your fingers are cool.
-Complete with sparkling water.
-Decorate with a bunch of fresh mint.
SLUSH AUX POMMES
CIDRERIE VERGER BILODEAU
INGREDIENTS
1 cup of Bilodeau apple juice
1/4 cup Monsieur Cocktail's unicorn syrup
1/2 cup aloe juice
3 cups of ice
STEP TO FOLLOW
-Put all the ingredients in a mixer.
-Pour into a glass.
THE STRONGEST IS MY FATHER
CIDRERIE VERGER BILODEAU
INGREDIENTS
1.75 oz whiskey rye
1 oz of ice cider (special cuvée)
0.75 oz Monsieur Cocktail lemon syrup
3 drops of Noroi bitter orange
1 sprig of thyme (to garnish)
STEP TO FOLLOW
-In a shaker, combine all the ingredients with ice.
-Filter through a fine sieve into an old fashion glass filled with ice.
-Decorate with a sprig of thyme.
EXCEPTIONAL MOTHER
CIDRERIE VERGER BILODEAU
INGREDIENTS
2 oz of Ice Nectar
0.5 oz of grenadine syrup from Monsieur Cocktail's terroir
4 drops of bitter Kebek
Flower (to decorate)
STEP TO FOLLOW
-In a shaker, combine all the ingredients with ice.
-Filter through a fine sieve into a cooled cup.
- Decorate with a flower.
RUM BILODEAU MARGARITA
CIDRERIE VERGER BILODEAU
INGREDIENTS
1.5 oz Dark Rum (not spiced)
0.75 oz Monsieur Cocktail Ginger Syrup
0.5 oz of maple cider
0.25 oz of fresh orange juice.
Slice of ginger (to garnish)
Rim (1/4 smoked salt, 3/4 maple sugar)
STEP TO FOLLOW
-Draw a lime wedge around the outer edge of a cut.
-Soak the edges of the lime juice in the smoked salt.
-In a shaker, combine all the ingredients with ice.
-Filter through a fine sieve into a cooled cup.
-Decorate with a slice of ginger.
FRENCH EFFERVESCENT
CIDRERIE VERGER BILODEAU
INGREDIENTS
1 oz portage gin
0.5 oz of fresh lemon juice
2 oz sparkling sparkling cider
1 C. 1 teaspoon of local grenadine Monsieur cocktail
Lemon zest (to garnish)
STEP TO FOLLOW
-Add all the ingredients in a shaker, except the bubbles, and mix with ice.
-Filter through a fine sieve into a cooled flute.
-Add the sparkling cider.
-Decorate with a lemon zest.
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
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
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.