What I’m Drinking: The Suspended Palace
Sometimes, I sit and think, “what a world we’re living in.” Sometimes I think that for sad reasons, but I try to balance it out by thinking that for happy reasons – one of those reasons being the widely, wildly, available amount of cocktail bitters we have available today. Even when I started this blog like 10,000 years ago (or early at the turn of the millennium), there weren’t many bitters at hand outside of standbys (delicious standbys) Angostura and Peychaud’s, and if you could get them, the Fee Brothers line (which wasn’t all that get-able in many places). Now, we have an abundance of bitters, and that allows me to make drinks like this, which uses two bitters from the wonderful Seattle-based Scrappy’s bitters. I can’t – though I’ve certainly tried! – sing the Scrappy’s praises enough, and I’m so glad to be able to bring this drink to another layered level of flavor by including both Scrappy’s Grapefruit and Scrappy’s Orange bitters, which delivery different delicious expressions of herbal and citrus goodness, taking the drink to righteously royal levels with a few other key ingredients helping out as well Drumshanbo Sardinian Citrus Gin, Grand Marnier, and Prosecco. All together they deliver a combo any monarch (even if they’re just regal to their pets) would be happy to have at a June brunch or evening party. Just remember to toast the bitters, which truly make it better.
The Suspended Palace
Cracked ice
1 ounce Drumshanbo Gunpowder Irish Gin with Sardinian Citrus
1/2 ounce Grand Mariner
1 dash Scrappy’s Grapefruit bitters
1 dash Scrappy’s Orange bitters
4 to 5 ounces chilled Prosecco
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the Drumshanbo gin, Grand Marnier, and bitters. Stir well.
2. Strain the mix into a flute or comparable glass. Top with the chilled Prosecco. Stir carefully, to combine.
