north atlantic

1 1/2 oz Calvados (Morin Selection)
3/4 oz Madeira (Blandy's 5 Year Old Verdelho)
1/2 oz Benedictine
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.
The North Atlantic presented apple aromas from the apple brandy and the peel garnish that were spiced by the nutmeg and Angostura Bitters. The apple continued on in the sip where it mingled with the Madeira's grape flavor, and the swallow was rather herbal from the Benedictine and Angostura notes. The Angostura Bitters worked rather well with the sharp notes from the Madeira, and of course the Benedictine complemented the apple brandy as it did in the Plainfield Swing, Honeymoon Cocktail, Hayride, and other drinks.