The Lindsay Lowdown: The Long Hello

Pete and I traveled to Chicago to celebrate Thanksgiving with my family. My cousin Angie and her hubby Mike host a great Thanksgiving celebration each year. Along with the celebration comes a new cocktail each year as well.

This year, we kicked off Thanksgiving with champagne and The Long Hello. The Long Hello cocktail is an awesome punch that has quite the kick if you don't pay attention to how much you're drinking. I assumed this cocktail was from Bon Appetit, but after googling it, I noticed that it exists in many magazines and on many websites!

Angie created the cutest ice cube molds. She cut slices of pear and apples and put them in mini-bundt molds with ice and froze the molds overnight. Enjoy! :)

- 1 3/4 cups Calvados or other apple brandy
- 1 cup St-Germain (elderflower liqueur) - If you live in Green Bay, Superior will order this for you if you can't find it.
- 10 dashes bitters, preferably Fee Brothers Whiskey Barrel Aged Bitters or Angostura
- 1 750-ml bottle Champagne, chilled
- Freshly grated nutmeg

Make and freeze ring mold with pears and apples according to Holiday On Ice.

Stir Calvados, St-Germain, bitters, and 1 cup water in a punch bowl. Add ice ring, then Champagne. Ladle punch into glasses and grate nutmeg over.