101 Best New Cocktails: Fall Classic by Bob Brunner, Paragon Restaurant & Bar, Portland, Oregon

by Gaz Regan · Wednesday, June 26th, 2013 · 101 Best New Cocktails, 101 Best New Cocktails 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Fall Classic

Adapted from a recipe by Bob Brunner, Paragon Restaurant & Bar, Portland, OregonFall Classic

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.

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