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Category Archives: Bubbly
March 1, 2012Posted by on
For the impending start of spring I figured that I would put out a champagne topped cocktail, but would keep it true to my own heart with a strong measure of whiskey:
- 1.5 Bulleit bourbon
- .5 Cointreau
- 6 dashes Angostura
- 6 dashes Peychauds
- 4 champagne
Stir the first four ingredients over ice and pour into a white wine glass (a flute won’t hold the whole cocktail), top with the champagne, and garnish with a healthy lemon twist. Cheers.
August 29, 2011Posted by on
Aperol is an Italian aperitif and bitters, with strong orange and herb notes, being made from bitter and sweet oranges, rhubarb, gentian, cinchona, and a slew of other secret ingredients. It has been around since 1919 when it was originally made by the Barbieri company. Now it is produced by the Campari group, with their original eponymous and very similarly profiled aperitif. While we use Campari mostly in the Negroni or Americano and sometimes with soda, we more often use Aperol in a Spritz. Here is my take on the the classic Spritz:
- 1.25 Aperol
- 1 Prosecco
- 1 San Pellegrino
- .5 St. Germaine
- 1 dash Peychaud’s Bitters
- 1 dash Orange Bitters
- 1 slice each lemon, lime, and orange
Shake the Aperol, St. Germaine, bitters, and orange until the citrus has been extracted into the mix, pour into a collins or highball glass, top with the bubbles and stir once. Garnish with your remaining citrus.
This makes a bright orange tall drink that is great for brunch, early afternoons, or as a lighter cocktail hour drink before dinner, or really anytime during summer and early fall. The bitter from the Aperol takes a moment to set in as all of the floral, sweet, citrus and tart apple mixes on the palate.