Appellation Cooler

Natasha David | New York City

photo: Lizzie Munro

With a clean base of dry muscadet, the Appellation Cooler becomes a sort of white sangria with the additions of Cocchi Americano and basil-infused Dolin Blanc, a white sweet vermouth. A splash of apricot liqueur and the clean aroma of cucumber round out this white wine cocktail. Though not part of the original recipe, we like to spritz-ify it with a splash of soda.

Ingredients

Serving: 1

  • 2 ounces muscadet wine, or any dry white wine
  • 2 ounces muscadet wine, or any dry white wine
  • 1 ounce Cocchi Americano
  • 1 ounce Cocchi Americano
  • 1 ounce Dolin Blanc, basil-infused (see Editor's Note)
  • 1 ounce Dolin Blanc, basil-infused (see Editor's Note)
  • 1 teaspoon apricot liqueur
  • 1 teaspoon apricot liqueur

Garnish: thin slices of seedless cucumber

Directions
  1. Combine all ingredients in a wine glass.
  2. Add ice and stir.
  3. Garnish with thin slices of seedless cucumber.
Editor's Note

To make basil-infused blanc vermouth, add 20 basil leaves to a 750ml bottle of Dolin Blanc. Let steep for 24 hours, strain and refrigerate until ready to use.

Large Format Recipe
This recipe can be easily scaled up, bottled and pre-chilled, using the following specs. To serve, simply pour over ice.
8 ounces muscadet wine
4 ounces filtered water
4 ounces Cocchi Americano
4 ounces basil-infused Dolin Blanc
4 teaspoons apricot liqueur

Tagged: apricot liqueur, basil, Cocchi Americano, cucumber, Dolin Blanc, Natasha David, spritz

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