5 Ingredients or Fewer

The Resolution

December 20, 2013
2 Ratings
Photo by Molly Wizenberg
Author Notes

Many thanks to our man Kenaniah Bystrom, bar manager of Essex, for this recipe. —MollyandBrandon

  • Serves 1
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
In This Recipe
Directions
  1. 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.)
  2. To the rinsed glass, add the bitters and orange liqueur. Top up with Champagne. Garnish with a lemon twist, and serve immediately.

See what other Food52ers are saying.

  • sexyLAMBCHOPx
    sexyLAMBCHOPx
  • Velvet
    Velvet
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.

2 Reviews

sexyLAMBCHOPx December 26, 2013
Where can you buy all the accruements for this cocktail?
 
Velvet December 26, 2013
We served this at Christmas Eve (using Cointreau and Prosecco) and everyone loved it. Although ours didn't have quite the vivid redness of the pictures, it was very festive and was a big hit. The absinthe rinse in particular piqued some interest among our guests. This cocktail might become a Christmas tradition.