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Tim Williams celebrates the season with champagne.
“Every winter my grandmother would make punch using ginger ale, apple cider, and cranberry and lemon juice. She served it at get-togethers from Thanksgiving through New Year’s Eve, so I’ve always associated that combination of ingredients with family and the holidays. This drink combines those flavors in a more refined way, but it’s still incredibly easy to make. For me, this whole time of year is celebratory: you’re around your family and the people you love—the people who have contributed to who you are, for better or worse. What better way to celebrate than with champagne?”
Who Tim Williams, head bartender
Where RM, Chicago
1 ounce Domaine de Canton ginger liqueur
¼ ounce lemon juice
3¾ ounces brut champagne
1 dash Bar Keep baked apple bitters
1 dash Fee Brothers cranberry bitters
1 lemon peel
1. Shake ginger liqueur and lemon juice with a small amount of ice. Strain into a coupe glass.
2. Top with champagne and one dash each of baked apple and cranberry bitters. Drop a cranberry into the cocktail, then garnish with a lemon peel.
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