The Long Hello
From a recipe by Damon Boelte of Grand Army bar and restaurant
I used Calvados but feel free to use another apple brandy or Applejack. The original recipe calls for Fee Brothers Whiskey barrel-aged bitters, but I found a tiny dash of apple, apple blosson, or aromatic bitters (such as Angostura) is nice. Although another complimentary-flavored bitters would work. Sparkling (hard) cider could also be used in place of the sparkling wine or Champagne.
Elderflower liqueur is sold under several brand names, including Vedrenne and St. Germain.
Servings 1 cocktail
- 3/4 ounce Calvados, or another apple-flavored brandy (see headnote)
- 3/4 ounce elderflower liqueur
- 1 dash bitters, such as apple or aromatic
- Champagne or dry crémant, or another dry sparkling wine
- dash freshly grate nutmeg
- Pour the Calvados, elderflower liqueur, and bitters into a cocktail mixing glass. Fill partially with ice and stir until well-chilled, about 15 seconds.
- Strain into a chilled coupe of Champagne glass, add sparkling wine or Champagne, and top with a very small dusting of freshly grated nutmeg.