The Long Hello

Adapted from Bitters by Brad Thomas Parsons

Damon Boelte, the bar director at Brooklyn’s Prime Meats in Carroll Gardens, has an affinity for naming his original drinks after songs, albums and musicians. His autumnal Champagne cocktail, The Long Hello, takes its name from an obscure prog rock album from the mid-1970s. (What, you don’t remember the record’s eight-minute instrumental track “I’ve Lost My Cat”?) Damon originally created the cocktail for New York magazine’s winter wedding issue, where he described it as the perfect drink with which to toast newlyweds. This is easily one of my favorite seasonal celebratory cocktails, simple to make, elegant, and delicious. The pear notes from the St. Germain play well with the apple brandy, and the bitters and grated nutmeg add a hint of Christmas spice, making this a warm, charming, and oh-so-sippable Champagne cocktail.

Reprinted with permission from Bitters by Brad Thomas Parsons, copyright © 2011. Photo by Ed Anderson © 2011. Published by Ten Speed Press, a division of Random House, Inc.


Serving: 1

  • 3/4 ounce apple brandy (preferably Clear Creek)
  • 3/4 ounce St. Germain elderflower liqueur
  • 1 dash Fee Brothers Whiskey Barrel–Aged Bitters or Fee Brothers Old Fashion Aromatic Bitters
  • Champagne (or dry sparkling wine)

Garnish: freshly grated nutmeg

  1. Combine apple brandy, elderflower liqueur and bitters in a mixing glass.
  2. Add ice and stir until chilled.
  3. Strain into a chilled coupe glass or Champagne flute and top off 
with Champagne.
  4. Garnish with grated nutmeg.