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 atop Manhattan’s trendy Moxy Chelsea, 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 bourbon, which compliments the hint of spice from the Ancho Reyes Chile Liqueur. 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.
Source URL: https://dujour.com/lifestyle/drink-dujour-autumn-in-chelsea-cocktail-recipe-fleur-room/
Copyright ©2020 DuJour unless otherwise noted.