The annual monster Thanksgiving potluck at my parent's house in Key West happened. I stationed myslef in Pa's toolshed and made Lord Ottenbottoms, a champagne cocktail named after its co-creator, Chris Otten. Tall flute, sugar cube (preferably raw sugar) which you drench with seven dashes of orange bitters and seven dashes of Paychaude's-vary to taste, especially as the Peychaude's is quite bitter. Drop in a nice skinny twist of orange and the party is on.
Of course, as I advised in my piece about champagne cocktails in the December OUT, one should take it easy on the champagne cocktails as they're far more potent than they seem. We didn't heed that. The gorilla suit came out later. You've been warned.
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