In this time of giving thanks, I’d like to give thanks to the fine people at Roullet-Fransac for blessing us with this:
Bauchant. It’s delightful. It’s described on the bottle as “a blend of fine cognac and orange essence.” It’s fantastic when just sipped by itself on the rocks, but it also makes for a killer cocktail ingredient if used in proper moderation. Too much, and the sweetness of it might overwhelm. But just the right amount, and you’ll feel like you’re basking in the sun of the French countryside.
Not surprisingly, I came up with a cocktail that features this lovely liqueur. And it’s kind of perfect for Thanksgiving – a little sweet, a little more warm, with some spicy holiday hints. If you’re looking for that extra little thing to impress your Thanksgiving day guests, this will surely do the trick. So here it is!!
Merci Beaucoup
*1 part Snap
*1/2 part Bauchant
*1 part lemonade (Simply Lemonade is great – you know, the fancy stuff)
*1 part apple juice (more fancy stuff!)
*2 splashes of Fernet-Branca
*A few dashes of plum bitters
*1/2 part seltzer
Shake everything up, sans the seltzer, pour into a highball glass, add the seltzer, and enjoy! Sorry – I know most of the ingredients here are a little obscure and not something that everyone has close at hand, but I like to experiment!
Anywho, I hope all of you have a fantastic Thanksgiving. I’ll be back in full force after the tryptophan wears off.