1 oz Art in the Age's Snap Ginger Liqueur
1/2 oz Cointreau
1/2 oz Earl Grey Syrup (1:1)
1 dash Bittermens Peppercake Gingerbread Bitters
Heat a cocktail glass with boiling water. Stir ingredients without ice to mix. Steam milk (*). Dump hot water out of cocktail glass, pour in stirred ingredients, and top with 2 oz steamed milk. Spoon froth on top and garnish with freshly grated nutmeg.
(*) Hot milk will work in a pinch although there will be less froth element.
Two Thursdays ago, I made my way down to the Royal Sonesta Hotel to visit the ArtBar. After the chilly walk over, a hot drink seemed like a good start. Therefore, I asked bartender Elizabeth Powell for the Early Fog. Elizabeth mentioned that fellow bartender Jordan Marshall had created this warm libation that coupled citrus peel and ginger notes.