101 Best New Cocktails: Alce de Nieve by Natalie Bovis, The Liquid Muse, Santa Fe, New Mexico, USA
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Alce de Nieve (snow elk)
Adapted from a recipe created by Natalie Bovis, The Liquid Muse, Santa Fe, New Mexico, USA
“This drink was created for a pairing dinner during Apres Ski Cocktail Classic 2014. It was created to accompany Smoked Pimento-Crusted Seared Elk Loin with grilled calcots, roasted potatoes and romesco sauce. The chef once worked at El Bulli in Spain so I gave the drink a Spanish name. The spicy tequila, herbal liqueur and depth of the port fit nicely with the gamey elk,” Natalie Bovis.
30 ml (1 oz) Suze liqueur
30 ml (1 oz) vintage port
2 dashes Regans’ Orange Bitters, No. 6
1 orange twist, as garnish
Stir over ice and strain into a double rocks glass over a large chunk of ice. Gently squeeze orange round over glass so oils spray over the surface of the drink. Drop orange round onto the ice cube.
gaz sez: Suze, in my oh-so-‘umble opinion, doesn’t get enough work behind bars in the USA, and this drink displays her charms so damned well. Natalie knows what she’s doing, and it shows.