CRAFT by Under My Host® Issue No. 18 Made in America: Part III - Page 36

W W W. C R A F T BY U M H . C O M L’ANGEL-IERE For 1 On a particularly wonderful weekend, I stocked the car with sweet vermouth, some Mushroom Pâté (page 176), Buckwheat–Sel Gris Crackers (page 150), and a bunch of Tapenade Bâtons (page 149) and drove to a friend’s house in Normandy—picking up a few bottles of local cider on the way. For two days, apéro hour was all hours of the day. This simple, lightly sweet, and plenty bubbly recipe is named after that charmed place. ½ teaspoon light brown sugar 2 lemon slices 2 dashes Angostura bitters 2 ounces sweet vermouth 2 ounces dry hard cider, chilled In a lowball glass, muddle together the sugar, lemon, and bitters until the sugar dis- solves. Fill the glass with ice and add the sweet vermouth. Top with the cider. Reprinted from Apéritif: Cocktail Hour the French Way. Copyright © 2018 by Rebekah Peppler. Photographs by Joann Pai. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. PHOTOGRAPHY: Joann Pai © Hundred-to-One LLC 2018. All rights reserved.