For May's BrightRx, we are celebrating the launch of DIGESTIF, our new kitchen candle. Made with Brightland olive oil, California soy, and notes of neroli, vetiver and black pepper, it is designed to burn during or after cooking. We like to think of it as a digestif for your kitchen. Accordingly, we are bringing you recipes for digestifs to sip and enjoy while your candle burns. Rebekah Peppler, Paris-based American food writer and stylist, has shared with us a digestif recipe from her alluring new cookbook, À Table, which is featured in our Bon Vivant Capsule.
"The Bonal After Hours is one of my favorite recipes in the book and is also one of the few drink recipes written to serve more than one. Not a shot, nor a full-sized cocktail, this lightly bitter digestif is meant to be served when you want to show off those too-small-for-wine, too-big-for-single-pours, pretty little flea market glasses you love and never use. If you don't have Bonal on hand, swap in another bitter-leaning, lower-ABV bottle such as Punt e Mes or Dubonnet or Lillet and call it '____ After Hours'. It also mixes and stores (covered and in the fridge) extremely well for a few days so even when I don't have anyone to share a drink with, I make a batch, drink one and save the rest for my future After Hours self."
Bonal After Hours
By Rebekah Peppler
- 3 ounces [90 ml] Bonal
- 2 ounces [60 ml] dry vermouth
- ½ ounce [15 ml] orange liqueur
- 4 dashes Angostura bitters
- 2 orange peels
In an ice-filled mixing glass or shaker, combine the Bonal, vermouth, orange liqueur, and bitters. Hold an orange peel by its long edges, skin facing down into the glass. Pinch the peel to express the citrus oils, and drop the peel into the glass. Repeat with the second orange peel. Stir with a cocktail stirrer for 15 seconds, until the cocktail is very cold. Divide between four small glasses and serve.
Reprinted from A Table by Rebekah Peppler with permission by Chronicle Books, 2021