May sigh for exotic lands
It’s autumn in New York
It’s good to live it again
—Autumn In New York, Vernon Duke
Lately I’m longing for a Brooklyn visit, but I’ll have to be content to email and phone my peeps back there. In honor of the Big Apple, I’m posting something with my new Bar Keep Baked Apple Bitters, which add a light, woodsy spice note to whiskey and rum cocktails. (I tried them in tequila too but they were too subtle and got lost.) This one’s with Black Label, much enjoyed by my friends back in Brooklyn.
- 2 oz blended scotch (Johnnie Walker Black Label)
- 3/4 oz madeira
- 4 dashes Bar Keep Baked Apple Bitters
SOURCE: ROWEN, FOGGED IN LOUNGE
I like the way the acidity of the madeira combines with the damp smoke of the peat like a chill you can smell outside the house but don’t feel cuz you’re inside and warm. The apple bitters mostly come through on the nose and brighten the madeira a little.