Anvil's Bobby Heugel gets a New York Times shout-out for the holidays
Included are classics like an updated hot toddy and other, more inventive concoctions, like Brooklyn bartender Abigail Gullo's hot chocolate and Chartreuse "Hollidaze."
Heugel crafted the Apple Smash and Wenzhou Punch, but it was his Auld Lang that was touted as the drink of choice for New Year's Eve. The Auld Lang blends Aperol, St-Germain, lime juice, rosemary-infused simple syrup and white wine for a cocktail that writer Steven Stern says "keeps the fizz but adds all sorts of mysterious herbal twists and turns underneath," and "is a splendid glass to raise to the coming year, which ideally will be equally exciting and familiar."
We'll toast to that.
Recreate Heugel's cosmopolitan cocktail (courtesy of the New York Times):
- 3/4 ounce Aperol
- 3/4 ounce St-Germain
- 3/4 ounce lime juice
- 3/4 ounce rosemary-infused simple syrup (see note)
- 2 ounces dry sparkling wine
- Rosemary sprig for garnish.
To make the syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan and cook over medium heat, stirring occasionally, until sugar dissolves. Add six rosemary sprigs, turn heat to low and cook for 30 minutes. Let cool, strain out rosemary, then transfer to a very clean jar or bottle. Cover and keep refrigerated until ready to use.
Shake the Aperol, St-Germain, lime juice and rosemary-infused simple syrup with ice and strain into a champagne flute. Top with sparkling wine. Garnish with a large sprig of rosemary.