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Menaud Distillerie et brasserie
Cocktail - Pomme Chaude

A festive, fun cocktail punch inspired by hot apple cider. It’s the perfect way to warm up after a day of playing outdoors in the snow, at an après-ski get-together, or while seated by a campfire. 

**For 8 servings.**

tbsp Unsw. shredded coconut
tbsp Brown sugar
tbsp Coconut water
Liter Raw apple juice
cup Frozen haskap berries
sticks Cinnamon
tbsp Pink peppercorn
tbsp Cloves
tbsp Allspice
Star anise
oz Menaud Gin or Génépi
Cocktail - Pomme Chaude



1. In a pot, combine the Menaud Camerise liqueur, 3 tablespoons of unsweetened shredded
coconut, brown sugar, and coconut water.

2. Let simmer on low for 30 minutes (do not bring to a boil).

3. Strain and set the Cordial aside.


1. Combine the raw apple juice and frozen haskap berries. Set aside.

2. Heat the brown sugar, pink peppercorn, cloves, allspice, and star anise in a pot to
release the oils and flavours.

3. Add the raw apple juice and haskap berries.

4. Simmer on low for 30-40 minutes. Strain (optional).

5. Keep warm in a slow cooker or on the heat until you can serve.


1. Zest an orange. Set aside.

2. Slice the remaining orange into slices.

3. Prepare the mixture for the glass rim by combining 3 tablespoons of the coconut with the
orange zest. Place in a ramequin or a small plate.

4. Moisten the rim of the glass with an orange slice. Then, holding the glass upside
down, dip it into the mixture.


1. Pour 0.5 oz of the sweetened Camerise liquid in the glass. Add 4 oz of the spiced hot
apple juice as well as 1.5 oz of Gin or Genepi.

2. Enjoy.