early fog

1 oz Lepanto Spanish Brandy
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.
The steamy vapors of the Early Fog brought ginger and nutmeg aromas to my nose. A warm milky sip contained orange notes from the Cointreau and perhaps the Earl Grey's bergamot. Next, the brandy joined the ginger on the swallow along with some dryness from the black tea on the finish.