"When we get to this season," says PDT's Jim Meehan, we switch from white spirits like tequila or white rum to brown ones like rye, and move toward stirred cocktails instead of refreshing, hydrating shaken ones." This fall drink from from Daniel Eun uses Lillet Blanc as a counterweight, picking up the orange flavors and connecting the base spirits to the liqueur and bitters. The results are rich and deep.
The recipe calls for Abbott's Bitters, which can be hard to find. You can substitute Angostura.
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||3 minutes|
|Total time:||3 minutes|
|Special equipment:||mixing glass, cocktail strainer|
- 1 1/2 ounces Wild Turkey Rye
- 1 ounces Lillet Blanc
- 1/2 ounce Laird's Bonded Apple Brandy
- 1/2 ounce Green Chartreuse
- 3 dashes Abbott's bitters or Angostura bitters
- Garnish: orange twist
Stir rye, Lillet Blanc, apple brandy, Chatreuse, and bitters with ice and strain into a chilled coupe. Garnish with an orange twist.