Berneroy on the Rocls 4 cl of Calvados Berneroy in a rocks glass filled with ice. Norman Delight 4 cl Calvados Berneroy 3-5 leaves of fresh basil torn into pieces 5 medium-sized strawberries, de-stemmed and halved ¼ lemon cut into wedges 2 cl simple syrup Club Soda (or sparkling water) Gently muddle the torn basil, strawberries and lemon wedges in a cocktail shaker for 45 to 60 seconds. Fill shaker with ice, then add the calvados and simple syrup and mix. Pour mixture into a tumbler glass, top with club soda, stir lightly and serve. Apple-a-Day Cooler 3 cl Berneroy Calvados 2 cl Apple juice Lemon-lime soda Summer Splash Combine the first two ingredients in a rocks glass filled with ice. Top with lemon-lime soda. Garnish with a slice of apple (optional). Berneroy Sidecar 1 teaspoon superfine sugar ¼ teaspoon ground cinnamon 3 cl Calvados Berneroy 3 cl triple sec (orange liqueur) 3 cl fresh-squeezed lemon juice Orange peel twist for garnish Combine sugar and cinnamon on a small plate. Moisten rim of a cocktail/martini glass with a wedge of lemon then dip the rim in the sugar and cinnamon mixture to coat. Combine the calvados, triple sec and lemon juice in a shaker with ice. Shake until well chilled. Strain into sugar-rimmed glass. Viking Margarita 3 cl Calvados Berneroy 1 cl triple sec (orange liqueur) 2 cl fresh-squeezed lime juice 1 cl simple syrup Combine all ingredients in a shaker with ice. Shake until well chilled. Serve on the rocks in a margarita glass with salted rim. Garnish with a slice ofgreen apple or lime (optional).