3/4 oz Crème Yvette
2 dash Scrappy's Celery Bitters
Pour the chilled ingredients (batched and kept in the refrigerator) into a flute glass. Top with ~3 oz of cava.
Two Tuesdays ago, Andrea and I went to dinner at Rendezvous. For a before dinner cocktail, I asked bartender Scott Holliday for the Armchair Sailor that recently appeared on their cocktail menu. When I inquired about the name, Scott explained that Madeira has a maritime history; however, the violet, berry, and celery notes did not seem like a real sailor's drink to him. Scott also mentioned stirring the ingredients with ice made a drink that was too dilute, so he ended up batching everything but the cava and keeping it in the refrigerator.