4 cl Calvados (two or three years old)
2 cl Cane sugar syrup
1 Teaspoon brown sugar
Lime, fresh (3 quarters)
Mint leaf, fresh (10 pieces)
Dry Ginger Ale
: Muddle & build
: At the bottom of a glass, position 10 leaves of mint, then three quarters of lime, followingly pour 2 cl of cane sugar syrup and add a teaspoon of brown sugar. Muddle well, then fill the glass with ice cubes, add 4 cl of original Calvados and top up with the ginger ale. Stir gently, decorate with mint sprig and serve with (short) straws.
Marc Jean discovered the Calvados Mojito (or Apple Mojito which it is often called nowadays as well) a few years ago. As the popularity of the Mojito increased rapidly, some producers of Calvados decided to mix their Calvados to present a Mojito, in Calvados-style. Marc Jean realized that the various types of calvados that bartenders used were too aged, giving the mixed drink too many tones of wood.
One day he created a new type of Mojito, mixing in a younger kind of calvados and replacing sparkling water for dry ginger ale and the Apple Mojito was born, a perfectly balanced cocktail mixed up with apple, lime, ginger and mint flavors.
The locals in Normandy refer to this cocktail as "MojiDos"; "Moji" for Mojito and "Dos" for Calvados. Every time serves the Apple Mojito to one of his customers; he cannot resist this feeling of pride, realizing that he is the creator and inspirator of what has become a very well-known cocktail, and not just in Normandy.
Marc Jean’s working spot can be found at the Hotel Barrière Le Normandy Deauville, a luxurious hotel, part of the Groupe Lucien Barrière and located in the town of Deauville, Normandy, France. The hotel has two restaurants and an American style piano bar, where the bar menu includes over varieties of whiskey. Presiding over the bar is Marc Jean, Head bartender since 2000, after he first joined the bar staff at the Normandy in 1988, coming from the Grand Hotel in Cabourg, where he started his career in bartending in 1982. Marc Jean runs the hotel bar, his working place which he lovingly describes as a dream place to work in, with a team of eleven co-workers.
Marc Jean and his team do not just serve Apple Mojito’s, but the bar team proposes all sorts of varieties, like Mojito’s based on strawberry, raspberry, cucumber or vanilla and even frozen Mojitos in the summer.