Aperitif ABC by Christian Drouin - When the Elegance of Calvados Meets Mixology

For three generations, the Drouin family has been transforming Normandy apples into cider, Calvados, Pommeau and even gin (we’ve already discussed it here). With the Aperitif ABC, Guillaume Drouin, son of Christian and president of the Maison, has added a new chapter to this story: an “apple-based” vermouth that unites the tradition of Calvados with the contemporary art of mixology.

The idea was born from a gap in the world of mixology: the desire to create a vermouth that spoke the language of apples and Calvados.

“At Christian Drouin, we've always loved working with apples in every possible way. Cider, Calvados, Pommeau de Normandie, Gin. A few years ago, I realised that there was no such thing as an apple vermouth, so I started working on a recipe. With Blanche, Sélection and Gin, we already had several products that had found their place in the bar world. I thought that a Vermouth could complement this range. We love working with bartenders, who are often passionate about their work and excellent spokespeople for our company,” explains Guillaume.

The project took more than five years of experimentation, during which Drouin explored various fermented and fortified bases before finding the perfect formula.

“My initial idea was to work a Vermouth from a cider. Unfortunately, the result lacked balance and length. I then tried using a perry base. The aroma was interesting, but the result was very short on the palate. Finally, I tried flavouring a Pommeau. I realised straight away that this was the way to go.”

The result is an aperitif that blends the production methods of Pommeau de Normandie and Vermouth: apple must is combined with young Calvados - a mutage process that halts fermentation and preserves the must’s natural sweetness - then infused with a bouquet of herbs and spices, including cinchona, wormwood, cinnamon, orange, elderflower and yuzu, and aged in oak barrels.

The aromatic profile is intense and complex, where the fruity notes of Calvados intertwine with spices and citrus in a surprising balance.

In keeping with the Maison’s philosophy, ABC is not the result of solitary inspiration but a dialogue with the bar world.

“I had created an initial recipe, but I wanted the ABC to be a collective effort in coordination with the bartenders. So we asked seven bartenders to create their own version of the recipe using the same ingredients. Then we met in Normandy for a blind tasting, and we chose the best recipe, which I then carefully reworked,” says Guillaume.

Among those involved were Pierrick Sordet (Sauvage, Lyon), Francesco Onnis (Kapara, Paris), Flavio Resende (Bistrot Brigand, Lille), Tristan Rainteau (Method, La Couarde sur Mer), Douglas Horvarth (ECC, Paris), Valentin Norberg (Bothanical by Alfonse, Namur), and Lucas Marathon (Symbiose, Bordeaux). They all are seasoned professionals with extensive experience using vermouth in cocktails, and each contributed to defining the final character of the aperitif.

Christian Drouin’s ABC is an aperitif that celebrates the freshness and depth of the Norman apple. On the nose, it offers a bouquet of ripe apples, sweet spices, citrus and flowers, while on the palate it stands out for its finesse, balance and aromatic persistence.

“They are many ways to enjoy ABC. I personally love to have it nit, on ice with a lemon peel. But it is also very good simply mixed with tonic, or in a Negroni. I think ABC can bring a nice twist of apple in any vermouth-based cocktail recipe.”

There are several signature cocktails that showcase the product’s versatility. Among them:

• Esprit de Spritz - ABC, bitter and sparkling wine for a citrusy, floral take on the classic spritz.
• ABC Tonic - ABC and Fever Tree Tonic, where the apple notes meet the tonic’s effervescence.
• Orchard Negroni - ABC, Le Gin Carmina, Yellow Chartreuse, Angostura and Bitter for a fruity, spiced variation on the traditional Negroni.

ABC also pairs beautifully with refined gastronomic experiences: ABC and oysters, ABC Negroni with Iberian lomo, or ABC Highball with octopus carpaccio, a meeting between mixology and haute cuisine.

With ABC, Guillaume Drouin has created a contemporary aperitif that reflects the Norman terroir. It’s the result of a vision consistent with the Maison’s philosophy: giving new voice to the apple - the iconic raw material of Calvados - through modern and collaborative expressions.

ABC is more than just an “apple vermouth”: it’s an invitation to rediscover the French aperitif in its most authentic and creative form.