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The Trou Normande is the perfect sipper for clearing your palette ahead of a meal and in between between plates.

Welcome to the first installment of our new online series about local craft cocktails! Through this series we'll connect you with Park City's finest mixologists and delve into the artistry behind some of our town's most inspired sips. This week we head over to HANDLE (136 Heber Ave) and get the inside scoop on the Trou Normande, a vodka and apple brandy based drink, from Bar Manager and Mixologist Sean Palmer. 

Palmer has been a bartender for 12 years, honing his skills before coming to Park City in San Francisco's thriving cocktail scene. Since taking the reins at HANDLE fifteen months ago, he's been juggling the art of creating excellent aperitifs while keeping up with HANDLE's ongoing popularity--he often mixes more than 170 cocktails in a night. Based on Calvados, an apple-flavored brandy from French Normandy, the Trou Normande offers a lovely balance between the apple's tartness and sweet maple syrup. Attach a celebrity personality to the drink, you get Leslie Mann. "It's light, approachable, and blonde," says Palmer. "Perfect as a mid-meal break-up or after a large meal." The Trou Normande is on HANDLE's current menu and pairs well with the hearty fried chicken served with winter squash, greens, and walnut and maple butter. 

Trou Normande 

  • Tito's vodka
  • 1/2 oz. lemon juice
  • 1/2 oz. maple syrup
  • 3/4 oz. Rhine Hall La Normande apple brandy 
  • Gruet Sauvage sparkling wine 

Combine vodka, lemon juice, maple syrup, and brandy into shaker. Shake and strain into glass, add a large ice cube, and top off with Gruet Sauvage.

Here's Palmer, mixing up the drink:

A la votre!

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