What is the name of the apple-based liqueur from Normandy?
Normandy Livarot, Pont l'Évêque, Brillat-Savarin, Neufchâtel, Petit Suisse and Boursin. Normandy butter and Normandy cream are lavishly used in gastronomic specialties. Fish and seafood are of superior quality in Normandy. Turbot and oysters from the Cotentin Peninsula are major delicacies throughout France. Normandy is the chief oyster-cultivating, scallop-exporting, and mussel-raising region in France. Normandy is a major cider-producing region (very little wine is produced). Perry is also produced, but in less significant quantities. Apple brandy, of which the most famous variety is calvados, is also popular. The mealtime "trou normand", or "Norman hole", is a pause between meal courses in which
Calisaya (liqueur) name of cinchona. They also were popular in the US before Prohibition, where calisaya was the generic name of any cinchona based liqueur or bitters and was used as an ingredient or bitter in several cocktail recipes. After Prohibition, calisaya liqueurs disappeared from the US market until Elixir, Inc. reconstructed the liqueur and trademarked the name Calisaya. Calisaya (liqueur) Calisaya (liqueur) is a herbal liqueur produced by infusing cinchona calisaya, and other barks, roots and flowers in grain neutral spirit and seville orange extract. It is a contemporary revision of the classic Italian amaro. It is handcrafted in small numbered