Bouchot
-
Bouchot
Glass:
Photographed in an UB Koto Old Fashioned 30cl
| 1 1⁄2 fl oz | Calvados / apple brandy / straight applejack |
| 3⁄4 fl oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 3⁄4 fl oz | Americano bianco chilled |
Prepare:
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of lemon zest twist.
How to make:
- STIR all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Americano bianco - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A calvados-based White Negroni. (If you measure in ml rather than ounces, perhaps use a 50ml, 25ml, 25ml recipe.)
History:
Adapted from a recipe created by Sother Teague for the Sauced podcast to accompany Moules Marinière in an episode released in January 2025. Named "Bouchot" by co-podcaster Tim McKirdy after the French name for the oak posts used in the cultivation of mussels, the key ingredient in a Moules Marinière. These posts are driven vertically into the seabed in intertidal zones, and the mussels naturally attach themselves to ropes wrapped around these posts. As the tide rises and falls, the mussels are regularly exposed to air, which strengthens their shells and reduces infestation by parasites and barnacles.
Nutrition:
One serving of Bouchot contains 196 calories
Alcohol content:
- 1.5 standard drinks
- 22.93% alc./vol. (45.87° proof)
- 20.7 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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