Saturday, February 27, 2010
The March issue of DETAILS magazine has an article by food writer JJ Goode entitled, "Bed and Breakfast". Goode was good enough to include David Nelson's Antoinette cocktail in this story... recipe included. Here it is, "'Day Drinking': The best ways to wash down your breakfast--and potentially get an A.M. party started.
From David Nelson of Tavern Law, Seattle
Combine 3/4 oz each of St-Germain elderflower liqueur, Strega, and freshly squeezed lemon juice in a shaker filled with ice. Shake with conviction, strain into a Champagne flute, and add enough Champagne to fill. Garnish with a lemon twist.
Thanks you DETAILS and Mr. Goode.
Friday, February 5, 2010
In an article by Dr. Cocktail Ted Haigh on the history of sangaree Imbibe Magazine shares David Nelson's top secret Maple Sangaree Cocktail recipe:
Maple Sangaree at Tavern Law
Rich maple simple syrup combines with bourbon and calvados and a hint of nutmeg in this spiced sipper from Seattle’s Tavern Law.
1 oz. bourbon
1 oz. calvados
1 oz. maple simple syrup (2:1 maple syrup to water)
Garnish: fresh nutmeg
Combine all ingredients in a glass, fill with crushed ice and stir. Garnish with a grating of nutmeg over the top.
Photo by Philip Thompson for Tavern Law. To read the article in Imbibe visit: bit.ly/937ae2