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HAPPY HOUR
Appeasing Apéritifs
Pre-dinner cocktails Twith flair
These days, there’s a cocktail for every whim and taste, including the ever- sippable apéritif. This pre-dinner bever- age, whose name comes from the Latin word aperire (“to open”), runs the gamut from the humble glass of dry white wine to a mixture of Campari or Dubonnet. Whatever its composition, the allure remains the same: to stimulate—yet never overwhelm—the appetite. Here, area mix- ologists share their boozy originals, many of which are made to complement cold winter nights.
The Bratoni Cocktail
BISTRO ROLLIN
(one serving)
■ 11⁄2ozDorothyParkerAmericanGin
■ 1ozAperol
■ 1ozCarpanoAnticaFormulavermouth ■ Fresh lemon zest and a twist for garnish
Place all ingredients in a cold mix- ing glass and stir until well chilled. Ideally, you should strain it straight up into a chilled Martini glass or a chilled Champagne coupe. Garnish.
“This is a contemporary riff on the clas- sic Negroni,” says Paul Bratone, co-owner, general manager, and mixologist. “When mixed, the Bratoni renders an aromatic roundness that is offset beautifully by the addition of fresh citrus zest.”
Bottoms Up: 142 Fifth Ave, Pelham (914) 633-0780; bistrorollin.com
Kir
BAR’LEES WINE AND WHISKEY BAR
(one serving)
■ 1ozcrèmedecassis
■ 6ozChardonnaywine
(Chablis, for example)
Makesurebothliquorsarechilledatabout 50oF. Pour the crème de cassis first, and then the wine. Serve in an all-purpose wine glass, or in a Bourgogne (Burgundy) wine glass.
The Bratoni Cocktail
“This is one of the classic national apéri- tifs of France and is named after Félix Kir, mayor of Dijon, Burgundy [from 1945 to 1968],” explains partner/manager Andre Cohen. “Variations include the Kir Pêche, with crème of peach; the Kir Mure, with blackberry crème; and, of course, the famous Kir Royale with Champagne instead of Chardonnay."
Bottoms Up: 157 Mamaroneck Ave Mamaroneck (914) 630-7512; barlees.us
Purdy’s Pom Potion
PURDY’S FARMER & THE FISH
(one serving)
■ 4ozProsecco
■ 3⁄4 oz Campari
■ Splashofpomegranatejuice ■ Pomegranateseeds
Mix all ingredients and shake. Garnish with pomegranate seeds. Serve in a Champagne flute.
“This apéritif is dry, light, and sparkling, which is refreshing and cleanses the palate,” says bartender Danielle Gadoci.
Bottoms Up: 100 Titicus Rd, North Salem (914) 617-8380; farmerandthefish.com
Three Sherries
MODERNE BARN
(one serving)
■ 1ozEmilioLustaulightManzanillasherry
■ 3⁄4ozDosMaderasP.X.cask-agedrum
■ 3⁄4ozGranDuqued'AlbaSoleraGran ReservaBrandydeJerez
■ 1ozRubyRedgrapefruitjuice ■ 1-2dashesgrapefruitbitters
Text by Jeanne Muchnick Photography by Doug Schneider
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