Most Recent Posts

  Pumpkin Bourbon & Apple Cocktail

Pumpkin Bourbon &...

  Maine Lobster - Young's Lobster Pound

Maine Lobster...

  Spicy Corn & Crab Chowder

Spicy Corn & Cra...

  Cucumber & Rose Gin Cocktail

Cucumber & Rose ...

  Peaches, Smoked Mozzarella and Basil with Balsamic Reduction

Peaches with Smoked ...

  Apricot Ginger Bellini

Apricot Ginger Belli...

Chai Normandy Cocktail

Chai Normandy Cocktail

Normandy France has long been known for the quality of its cream.  In classic regional dishes like Veal or Chicken Normandy, tender cutlets are coated in a luxurious sauce of cream, apples and a French apple brandy known as Calvados.  Specially grown apples are selected and fermented into a into a cider, which is distilled then matured for several years to make this soothing spirit.  Though most often sipped by itself, or midway during a meal as a digestive aid, Calvados also mixes well in a vast array of cocktails.

Determined to design a cocktail inspired by the flavors of Normandy, Paul began with Calvados and cream and then experimented with adding a bit of chai infused vodka.  The sweet and spicy flavors in chai including ginger, cinnamon, black pepper, cardamom, cloves and star anise complement the warm apple essence of Calvados, all soothing our senses in our new favorite Fall cocktail.

For another Fall-inspired Calvados cocktail, click here for our Calvados and Maple Syrup Cocktail recipe.

Chai Normandy Cocktail
Recipe type: Cocktail
Serves: 1
  • 1 oz Chai infused Vodka (see notes)
  • 1 oz Simple Syrup (see notes)
  • 2 oz Calvados
  • 2 oz Light Cream
  1. Add all ingredients into a cocktail shaker, cover and shake vigorously for about five seconds. Open the cocktail shaker again and add 2 ice cubes. Shake again for 20 seconds.
  2. Strain into a chilled glass and garnish with crisp, fresh apple slices. Optional: add two ice cubes to drink before serving.
• CHAI INFUSED VODKA: place 2 Chai tea bags (we used Tazo Chai) into 1 cup of Vodka (such as Kettle One). Allow to infuse for at least 2 hours. Remove tea bags and use in desired cocktail recipe, or keep in fridge for at least 2 weeks.
• SIMPLE SYRUP: mix 1 cup sugar and 1 cup water in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool. Pour into a glass jar and cover. Makes about 1½ cups and will keep in the refrigerator for a few months.


Chai Normandy Cocktail

Chai Normandy Cocktail

Your email address will not be published. Required fields are marked *

Leave a Reply

Rate this recipe:  

Follow Us

About The Framed Table

Professional photographers Paul & Andrea Bartholomew explore food, history and culture, both locally and throughout the culinary world.


Paul S Bartholomew Photography - Food Photographer, Hotel Photographer Philadelphia, PA New York, NYC and New Jersey

Publicity | Partners




Contact Us

Photography Enquiries:
paul (at) paulsbartholomew (dot) com

Blog Enquiries:
andrea (at) paulsbartholomew (dot) com