alpine sour

1 oz Asbach Uralt German Brandy (Marie Duffau Napoleon Armagnac)
1 oz Orgeat
1 oz Lemon Juice
1 mini-bottle (2/3 oz) Underberg

Shake with ice, strain into a coupe glass, and garnish with freshly grated nutmeg.For the middle drink of my three pack of Underberg bottles. I turned a recipe in Brad Parsons' Amaro book called the Alpine Sour. Damon Boelte was inspired by the Trinidad Sour and his love of Underberg to create this at Prime Meats in Brooklyn. KindredCocktails has a reference to a circa 2011 article in Saveur with the recipe that helps with the time frame along with Prime Meats opening date in 2009. With the nutmeg garnish, the Alpine Sour ascended to the nose with a woody spice, nutty, and licorice aroma. Next, creamy, lemon, and caramel notes on the sip developed into brandy, earthy-nutty, minty, and licorice flavors on the swallow.