So I was given a book about bitters this past year for my birthday. This one, specifically. In the back there are some recommended recipes that, shockingly, call for bitters. I was perusing my books and websites for autumnal/winter drinks as my wife and I are hosting Thanksgiving and I want to be a good host. And show off my amateur bar skillz.
The Long Hello
This drink automatically jumps into my all-time favorite top 10 list (note to self: excellent blog post idea). The base ingredients, apple brandy and St. Germain, bring a bouquet of flavors to the table. The champagne is added to-taste, meaning you can fairly easily dictate the sweetness (or lack thereof) by adding more or less champagne, as well as choosing which particular champagne. Personally, I prefer something dry (like a Brut) over something sweet (like a…. dry? Champagne makes no sense).
Recipe: 3/4 oz apple brandy, 3/4 oz St. Germain, 1 dash of aromatic bitters (these are preferable), champagne to taste, grate fresh nutmeg over drink. Combine the brandy, St. Germain, and botters in a mixing glass with ice. Stir, then strain into your drinking vessel of choice. Top with bubbly, then grate nutmeg on top.
Tasting Notes: Lovely. The dry bubbly I used cut through the sweetness of the brandy and St. Germain wonderfully, but did not take away from the flavor. The nutmeg on top brought additional sensations.
Booze Used: St. Germain, obviously. E&J Apple Brandy, Korbel Brut, Fee Bro.’s Whiskey Aged Bitters.
The Miksologist 