In this aperitif cocktail, Ulysses Vidal relies on the subtlety of rainwater Madeira to bring added complexity and balance to a mixture of bourbon, chamomile cordial and Angostura bitters.
- 2 1/4 ounces bourbon, preferably Buffalo Trace
- 1 1/4 ounces rainwater Madeira
- 1/2 ounce chamomile cordial (see Editor's Note)
- 3 dashes Angostura bitters
Garnish: expressed lemon peel
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a rocks glass over a large ice cube.
- Express a lemon peel over the surface of the drink, then discard.
1/2 cup dried chamomile flowers
1 cup white sugar
1 cup water
1 tablespoon whole white peppercorns
1 cinnamon stick
1 lemon peel
1 orange peel
1 1/2 ounces apple brandy
Combine all ingredients, save for the brandy, in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and cook for an additional five minutes. Remove the pan from the heat and allow the mixture to cool. Strain the cordial through a fine mesh strainer to remove the solids, add in the brandy and refrigerate.