main story photo
Back to Stories

May We Suggest

Shatter-proof glasses for your poolside sipping


photo of Go Anywhere Flutes by govino
govino

Go Anywhere Flutes

$25.95 Two sets of 4 glasses

More Stories

Broccoli Sub with Ricotta and Spicy Lychee Pickles from No. 7 Sub Welcome to Sandwich Week! Today, our favorite vegetable torpedo ever Read more

Three Savory Cheese Cookie Recipes: Take That, Cheez-Its! Save your leftover cheeseboard with these tender treats. Become addicted Read more

What Does Tartness Do for Food? Some tastes push flavor; acid pulls it forward. Plus, a sauce recipe to demonstrate Read more

Rhubarb’s Ruby Submission Hard, acid rhubarb reliably softens with heat. If only people did the same Read more

Sicilian Sweet-and-Sour Cauliflower Recipe Flavor that will send you to the middle of the Mediterranean Read more

How to Make a Better Cheesecake Lessons learned from the most-requested recipe from Gourmet magazine Read more

Hunky Honey-Wheat English Muffins Or, as I like to call them, “British studs.” Read more

Recipe

Cheers to El Dorado

This spin on the classic boasts a bite from bitters and aromatic apricot liqueur

by Dave Wondrich May 30, 2011

A Champagne cocktail is reason to celebrate all year round. Simple to put together, this aperetif adds a bit of sparkle to the every day.

El Dorado

Makes 1 cocktail

½ teaspoon superfine sugar

½ ounce fresh-squeezed, strained lime juice

1 ounce Campo de Encanto pisco achoiado (or another quality acholado-style pisco)

½ ounce Rothman & Winter Orchard Apricot liquer

3 good dashes Peychaud’s Bitters

2 ounces brut Champagne

1 curled lemon peel

In a cocktail shaker, briefly stir sugar in strained lime juice until sugar fully dissolved.  Add pisco, apricot liqueur and bitters.  Shake well with ice and strain into champagne flute.  Top with chilled brut Champagne and garnish with curl of lemon peel.

 

More drinks stories
Golden Fleece punch
Frozen iced tea
Our wine tasting panel




photo of Dave Wondrich

Dave Wondrich

"A living iPod of drink lore and recipes," as the New York Times has labeled him; David Wondrich is an internationally-recognized authority on cocktails and their history, as well as the James Beard Award-winning author of Imbibe! As Esquire's drinks correspondent, he has ranged far and wide through the world of booze, covering everything from Kentucky bourbon to Chinese cocktails. He has also written for numerous other magazines on the subject, including Oprah, Real Simple, Wine and Spirits, where he is a contributing editor, and Saveur. His latest book is PUNCH:  The Delights (and Dangers) of the Flowing Bowl.

photo of Andrew Scrivani

Andrew Scrivani

Andrew Scrivani is a New York–based freelance photographer, food stylist, writer and blogger. His work can be seen at
andrewscrivani.com and www.makingsundaysauce.com.