Sprouse’s friesling iteration goes in a richer, spicier direction—she recommends using an off dry riesling as a base for sweet vermouth and pear brandy. And while the wine choice here is more flexible, Sprouse has preferred mixers. “The botanicals in Lo-Fi’s vermouth add complexity without muddying the fruit notes of the riesling.”
Canary Nest
Claire Sprouse, Sunday in Brooklyn | Brooklyn, NY
Ingredients
Serving: 1
- 1 ounce sweet vermouth, preferably Lo-Fi
- 1 ounce pear brandy, preferably St. George
- 2 ounces off-dry riesling
- 1 ounce orange juice
- 1/2 ounce lemon juice
- 3/4 ounce cinnamon syrup (see Editor's Note)
Garnish: grated cinnamon and an orange slice.
Directions
- Combine all ingredients in a mixing tin and whip with pebble ice or crushed ice.
- Pour into a glass of your choosing.
- Garnish with grated cinnamon and an orange slice.
Editor's Note
Cinnamon Syrup:
2 cinnamon sticks, broken into small pieces
2 cups hot water
2 1/2 cups sugar
Combine cinnamon and hot water in a pot. Cover to prevent evaporation and let sit for 30 minutes. Uncover and strain. Add the sugar and stir until dissolved.