Drink DuJour: Autumn in Chelsea

by Lauren Watzich | September 20, 2019 4:00 pm

When the air cools and the foliage turns wild shades of red, orange, and yellow, there’s nothing quite like cozying up at home on a Friday night with Netflix and a beverage to match the vibe. You’re probably craving something a little dark, and filled to the brim with the season’s aromatic flavors. It’s time for an Autumn in Chelsea. Served at the The Fleur Room[1] atop Manhattan’s trendy Moxy Chelsea,[2] the signature cocktail puts bourbon and vermouth front and center this season.

Crafted with the bourbon enthusiast’s palette in mind, the Autumn in Chelsea is a spirit-forward drink. It touts a sweetly smooth taste from the Basil Hayden[3] bourbon, which compliments the hint of spice from the Ancho Reyes Chile Liqueur[4]. Dashes of black walnut and chocolate bitters provide a rich finish, along with a chocolate truffle garnish to make your mouth extra happy. Hello sweater weather! Get to mixing and sipping with the recipe below.

AUTUMN IN CHELSEA:
1.5oz Basil Hayden
0.75oz Carpano Antica SV
0.75oz Ancho Reyes Chili Liquer
2 Dashes Black Walnut Bitters
1 Dash Chocolate Bitters

Preparation: Build in mixing glass and stir. Pour into rocks glass and garnish with 3 1-inch cubes with chocolate truffle.

Endnotes:
  1. The Fleur Room: https://www.instagram.com/FleurRoomNY/
  2. Moxy Chelsea,: https://www.marriott.com/hotels/travel/NYCOS-moxy-nyc-chelsea/
  3. Basil Hayden: https://www.basilhaydens.com/
  4. Ancho Reyes Chile Liqueur: https://www.anchoreyes.com/

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