The Long Hello, from Damon Boelte at Brooklyn’s now-closed Prime Meats, was developed for a spread in New York magazine highlighting the best wedding cocktails.
It is indeed a lovely drink for a wedding, or any occasion. It’s fragrant and delicate and not overwhelmingly bubbly. It’s also easy to make in large quantities, since it requires no fresh fruits or fiddly garnish.
Boelte calls for one of two types of Fee Brother bitters, either Whiskey Barrel-Aged or their Old Fashion Aromatic Bitters. Really, any aromatic bitters you prefer will go well here, so long as it’s woody and cinnamon-forward.
