101 Best New Cocktails: Fall Classic by Bob Brunner, Paragon Restaurant & Bar, Portland, Oregon
Galliano L’Autentico liqueur, as rinse
60ml (2oz) Russell’s Reserve 6-year-old rye whiskey
15ml (.5oz) Rothman & Winter Orchard apricot liqueur
15ml (.5oz) Domaine De Canton ginger liqueur
3 dashes Fee Brothers plum bitters
Fresh Plum slice, as garnish
Rinse a chilled cocktail glass with the Galliano; set aside. Stir the remaining ingredients over ice and strain into the glass. Add the garnish.
gaz sez: Bob Brunner noted that this drink “captures the flavor of Autumn” when he submitted the recipe for his Fall Classic, but I don’t really care what time of year it is when I sip this baby. It’s a very complex quaff, due mainly to the Galliano L’Autentico, I think, but then again, Russell’s Rye is multi-layered in its own right, too. Then there’s the plum bitters, made by the one and only Dastardly Joe Fee of Rochester. My hat’s off to you again, Joe. Them’s a mighty fine bitters, them is.