by Corin Hirsch
Brrr. The heat kicked on last night, and the basil narrowly missed a date with frost-induced death. Though these are the best sleeping nights of the year, they're also kinda bittersweet, since we all know what lurks around the corner.
Summer is technically still here, though, and all this season I've indulged in in a coral-colored ritual in a glass, one based on the elegant Orleans Bitter. A version of this drink was first served to me early this summer by Orleans' co-creator Deirdre Heekin at her Woodstock restaurant osteria pane e salute. As a friend and I sat the bar, Heekin handed us a few wine glasses filled with ice, Orleans, sparkling water, and an orange wedge.
I haven't made wine spritzers very much, but this was another creature — dry but quenching, zesty, invigorating, graceful. It was almost like drinking liquid hyssop with a tropical edge. There may have been other flavorings lurking in there, but I didn't ask; I went home and replicated it in the simplest way possible.
I say simplest, but its key ingredient — Orleans Bitter — can be challenging to find. When I ran out of my first bottle, It took me a while to find another. Last week, I hit gold at the new Northeast Kingdom Tasting Center in Newport. Then my personal spritzer party picked up where it left off.
With its ease of preparation and bittersweet balance, this drink is a liquid mirror of late summer. Make it as strong or as weak as you like.
Orleans Bitter Spritzer
2.5 ounces Orleans Bitters (you could use Campari, but the drink will be sweeter)
Sparkling water or seltzer (I like Gerolsteiner)
Add ice and orange wedge to the glass of your choice (I use an oversized white-wine glass). Measure in Orleans, then top with sparkling water to desired strength and effervescence. Stir and serve.