Drink of the Moment
Name: Autumn Apple Fizz
Inventor: Beverage director Todd Lipman.
Ingredients: Eden Ice Cider Company’s Orleans Aperitif, Old Overholt Rye Whiskey, lemon juice, egg white and Fee Brothers Whiskey Barrel-Aged Bitters.
Taste: Lighter than expected, considering the flick of rye on the nose. The mellow apple flavor is dominant, enlivened with notes of clove, cinnamon and allspice, while the egg white gives the drink a velvet body. The rye is almost buried, imparting the faintest edge. “I wanted the predominant flavor to be the apple,” says Lipman. “And these sort of bitters are very autumnal.”
Cider rules: A dry “artisanal wine” from Vermont made with heirloom apples, it’s got 15.5 percent alcohol and is infused with basil and anise hyssop. “It’s a small-production item,” says Lipman. “Helping develop these smaller companies is important to me.”
Pair it with: Sweet onion crusted roast veal tenderloin, located in the menu under the rubric of “Spicy/Earthy Reds.”
An alternate autumn tipple: The Apricot Side Car. Even though apricots are technically a summer fruit, this drink’s cognac base lends it gravitas, with sour notes from fresh lime juice.
Bar philosophy: Lipman, who won our Boston’s Best sommelier award in 2011, thinks the old style of “specialty” cocktail lists is disappearing. “People are adventurous,” he says. “I hate to use the term trendy, but people are ready to embrace the style of cocktail program in Eastern Standard, Hawthorne, Drink and other places.” Meaning seasonal, high quality drinks. “Embracing the past while considering the present.”
Autumn Apple Fizz
Meritage, Boston Harbor Hotel | 70 Rowes Wharf, Boston | (617-439-7000) | meritagetherestaurant.com