Fleur-de-Lis

Tyler Stevens, Teardrop Lounge | Portland, OR

“When you need just a little lift in flavor,” says Tyler Stevens of Teardrop Lounge in Portland, Oregon, “verjus could do it without masking a cocktail’s delicate, spiritual flavors.” He uses the fresh, unfermented grape juice in this drink, which features an entire ounce of Peychaud’s bitters alongside Pierre Ferrand Ambre. “I have never had a cocktail that boasts a full ounce of bitters taste so palatable,” he says. “Verjus can take an ingredient that is too condensed, harsh or bitter and blow it up like a microscope to reveal all of its beautiful complexities.”

Ingredients

Serving: 1

  • 1 ounce Peychaud's bitters
  • 3/4 ounce cognac (preferably Pierre Ferrand Ambre)
  • 3/4 ounce verjus
  • 1/4 ounce honey
  • 1 swath lemon peel
  • 1 ounce sparkling wine

Directions
  1. Add bitters, cognac, verjus, honey and lemon peel to a mixing glass.
  2. Add ice and stir until chilled.
  3. Strain over ice into a rocks glass.
  4. Top with sparkling wine.