Bigallet China-china Amer Recipe
Make Bigallet China-china Amer Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
Chill glass
Place a coupe or small rocks glass in the freezer, or fill it with ice water to chill while you prepare the cocktail.
Measure the brandy (2 oz), Bigallet China-China bitter (1½ tbs), sweet vermouth (½ oz), orange curaçao (¼ oz), and demerara/simple syrup (¼ tsp) into a mixing glass or a cocktail shaker built for stirring.
Add one dash of Angostura bitters to round and bind the aromatics.
Fill the mixing glass with large ice cubes until nearly full. Stir gently but thoroughly for 20–30 seconds (about 15–20 revolutions) until the mixture is well chilled and slightly diluted — you want the drink to be silky and integrated, not over-watered.
Discard the ice or water from the chilled serving glass. Strain the cocktail through a Hawthorne or julep strainer (or a fine mesh) into the chilled glass. For a slightly more casual presentation serve over one large ice cube in a rocks glass; for a more formal after-dinner serve use a chilled coupe.
Express the orange peel over the surface of the drink by holding it with the outer skin down about 2–3 inches above the drink and giving it a sharp squeeze to release oils; then run the peel around the glass rim and drop it into the drink as garnish.
Optionally, for a more aromatic finish, add one additional light spray of Bigallet China-China over the surface (a few drops) or grate a thin strip of orange zest on top.
Serve immediately as an after-dinner digestif. Sip slowly to appreciate the quinine, citrus and warm brandy notes.