Elizabeth Pearce

  Arnaud’s French 75’s head bartender Christoph Dornemann channels his bar’s 1920s aesthetic with this Manhattan variation. His inspiration for the drink was the oncoming winter solstice, though he acknowledges “It’s funny to say winter in New Orleans.” The drink highlights the bar’s house made Amer Picon, and the addition of an allspice dram pairs a quintessential tiki ingredient with this classic cocktail recipe. Christoph began his tenure at Arnaud’s as a server, but soon caught the cocktail bug, or more specifically, the tiki bug. He trained on his own, hosting tiki pop-ups for friends until he transitioned to working at the bar full time. Christoph shares his tiki love through the French 75’s menu, which now features seasonal tiki punches and coladas, as well as early cocktails that evoke tiki’s playfulness, like the cobbler. As The Longest Night demonstrates, a little bit of tiki cheer is most welcome on a midwinter night. 

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1. The Averna and bitters are a substitute for Amer Picon, a French bitter digestive that you cannot get in the US. If you want to get a taste of it, the French 75 makes this drink with a house replica recipe.  
2. Allspice dram is a fortified allspice liqueur used in many historic tiki drinks and recently available for the home bartender. Christoph recommends St. Elizabeth’s brand. 
3. Studding the orange with cloves not only adds visual interest but the cloves’ aroma enhances the drink’s spiced quality.

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The Longest Night

1 1/2 ounces Rittenhouse Rye 3/4 ounce Averna  1/2 ounce B&B  1/4 ounce allspice dram 2 dashes orange bitters 1 dash Angostura bitters  Build ingredients in mixing glass, add ice, stir approximately 40 rotations. Strain into a cold cocktail glass. Express a lemon twist over the glass and discard. Stud an orange twist with cloves and express over the surface and garnish the drink.