As the days grow shorter and the light gains that distinctly autumnal hue, it’s okay to do what you can to extend the laid-back feeling of the easy days of summer. Rob Krueger (formerly of Employees Only and Macao Trading Co.) is now a partner at Williambsurg, Brooklyn’s new seafood eatery Extra Fancy, and he recently created a summer-y cocktail that can help extend that halcyon vibe well into Fall. The restaurant’s focus on cuisine and ingredients of the Northeast also translates to the bar menu. “There are so many good, interesting spirits and wines coming out of New York State now that we try to use stuff from the area as much as possible,” says Krueger.
Case in point, the Fancy 75, a less acidy riff on a French 75 (gin, sparkling wine & citrus) that employs a soft, beautiful Chateau Frank Blanc de Blancs 2007 Sparkling Wine (using chardonnay & pinot blanc grapes) from the Finger Lakes area and Averell Damson Gin Liqueur, a local gin and plum juice combo. Commonly grown in the Northeast in the early part of the 20th century, the red Damson plum has fallen into relative obscurity in recent years, but this beguiling liqueur made in upstate New York may just help put it back into the stone fruit vernacular. The liquid has a subtle tartness that pulls the drink back from being too sweet, and the dark red color gives it an appealing red cast.
• 1 oz Averell Damson Gin
• 1/2 oz fresh lemon
• 1/2 simple syrup
• Chateau Frank Blanc de Blancs 2007 Sparkling Wine
• Brandied cherry
Combine the Averell Damson Gin, lemon juice and simple syrup with ice, shake and strain the mixture into a champagne flute. Top the glass off with sparkling wine. Finally, drop in a brandied cherry.