Just like Epona, the Camulos gives cocktails a lovely fruity depth. Eau-de-vie may be less known as a base for cocktails, but that is exactly what makes it so interesting. A pure distillate with character, offering many more possibilities than you might think at first glance.
3
Recipes
Pear & Ginger
Ingredients
- 40 ml Camulos
- 10 ml Lime juice
- 100-150 ml Ginger beer
- Ice cubes
- Slice of Lime or pear
Preparation
- Fill the glass with ice
- Add the Camulos, lime juice and an ice cube into a shaker.
- Shake for 15-30 seconds.
- Strain the contents into a glass along with the ginger beer and garnish.
Pear n' Tea
Ingredients
- 40 ml Camulos
- 50 ml black tea (chilled)
- 10 ml dry vermouth
- ice cubes
- slice of pear (optional)
- salt
- 15 ml suikersiroop
Preparation
- Coat the rim of the glass with sugar syrup and then cover it in salt.
- Add all ingredients into a shaker along with an ice cube.
- Shake for 15-30 seconds and pour everything into the glass, then garnish with a slice of pear.
- Strain the contents into a glass and decorate with a slice of pear.
Poir & Noix
Ingredients
- 40 ml Camulos
- 25 ml Zoete Vermout
- 2 dashes Angostura bitters
- 10 ml walnut liqueur
- ice cube
- walnut (optional)
Preparation
- Add all ingredients into the glass with ice.
- Stir gently for 15-30 seconds.
- Decorate.
- Decorate with a cherry.
