In our Winter 2014 issue, Meredith Shanley visits Tullulah’s restaurant in Bay Shore, where she marvels at the slow poached and fried egg with toast and cocktails. Here’s a sample.
1½ ounces Schonauer Apfel liqueur
1 ounce Stoli Ohranj
1 ounce Stoli
Dash of Fireball Cinnamon Whiskey
Garnish, dehydrated apple.
Fill a shaker with ice, add all liquor and shake vigorously. Strain into chilled martini glass. Garnish with dehydrated apple chip.
In addition to that sinful-sounding Anti-Apple-Tini, Tullulah’s uber-talented mixologists are serving up some seasonally inspired cocktails that offer a fresh take on the tried-and-true classics. Lucky for our readers, we scored some recipes. Cheers!
1 1/2oz Brooklyn Gin
1oz Dry Vermouth
1oz Sweet Vermouth
1oz Yuzu liqueur
Combine all ingredients with ice and strain into a chilled stemmed glass that has been rinsed with Fernet Branca. Garnish with orange zest.
The Danville Train
1 1/2oz Bulleit Bourbon
1 oz Drambuie
Ginger Beer Floater
Dash of Fernet Branca
Combine all ingredients in an ice-filled highball glass. Garnish with a cherry.