3/4 oz Madeira (Blandy's 5 Year Old Verdelho)
1/2 oz Bénédictine
1/4 oz Angostura Bitters
Stir with ice and strain into a cocktail glass. Garnish with an apple peel and freshly grated nutmeg.
For our first cocktail last Monday night, I read off a few recipes from the most recent issue of Imbibe Magazine. From that group, the North Atlantic appealed most to Andrea. The drink was created by Dan Greenbaum from the Beagle in Manhattan. Dan paired up apples and spice with a sweet acidic boost from the Madeira for a delightful Fall recipe.