Bartender Julia Momose, a Williams Sonoma Chefs’ Collective member and Food and Wine magazine’s Best New Mixologist of 2016, and co-owner of the forthcoming Chicago-based bar, Kumiko, shared with us a favorite seasonal cocktail perfect for the holidays.
- 1 dash Angostura Bitters
- 0.25 oz Luxardo Maraschino Liqueur
- 0.75 oz Campari
- 1 oz Laird’s Apple Brandy
- 1.5 oz Carpano Dry Vermouth
Ice: Hoshizaki to stir
Garnish: Luxardo Cherry on a Rosemary Sprig Skewer (trim a rosemary spring so that it fits perfectly into a coupe, with the tip touching the center of the base, and the very tip just over the edge of the glass. Skewer a Luxardo cherry just on the tip of the rosemary stem and place the cherry in the bottom of the glass.
Combine ingredients in a mixing glass. Stir over ice until proper chilling and dilution are achieved. Strain into a chilled coupe and garnish with a Luxardo cherry on a rosemary sprig.
If Laird’s apple brandy is not available, Black Dirt Apple Brandy, Calvados, or another aged apple brandy will be lovely as well.
Staying away from alcohol? Head here for one of Julia’s favorite spirit-free seasonal cocktails.