Author Notes
Many thanks to our man Kenaniah Bystrom, bar manager of Essex, for this recipe. —MollyandBrandon
Ingredients
-
Absinthe, for rinsing
-
2 dashes
Peychaud's bitters
-
1 teaspoon
orange liqueur, such as Pierre Ferrand Dry Orange Curacao, Grand Marnier, or Cointreau
-
Champagne, or another dry sparkling wine
-
1
lemon twist
Directions
-
Pour a very small amount of absinthe into a coupe glass. Swirl the glass to coat it with absinthe; then pour it out. (If you're making multiple Resolutions at once, you can pour the absinthe from this first glass into a second glass, swirl, then pour it into a third glass, etc.)
-
To the rinsed glass, add the bitters and orange liqueur. Top up with Champagne. Garnish with a lemon twist, and serve immediately.
Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.
See what other Food52ers are saying.