Speaking of Bitters…

Let’s all shed a tear for the end of The Minimalist column in The New York Times. Mark Bittman has given us years of simpler but not simplistic recipes – particularly the famous no-knead bread (original here, quicker version here) that really jump-started the homemade bread craze in New York City.

Well. At least there are archives of the nearly 700 columns to turn to in moments of need. And as a farewell, he combined my two current cocktail obsessions: bitters and champagne!

Tony Cenicola/The New York Times

Tony Cenicola/The New York Times

bittersweet champagne cocktail:

  • 3/4 teaspoon bitters
  • 1/2 ounce lemon juice
  • 1/4 ounce maple syrup
  • 6 ounces Champagne
  • Twist of lemon.

Stir the bitters, juice and syrup in a flute. When combined, add the Champagne. Squeeze the lemon twist over the top, wipe the rim with it and discard.

Yield: 1 drink.

I must try! Bitters and champagne in one drink, what are the chances?

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