Fitzgerald’s recipe calls for a specific riesling: a 2016 Leitz QbA with notes of honey, apple, pear and chamomile. “It’s really juicy and slightly sweet, with a good, tart backbone,” he says. As such, his friesling additions—chamomile-flavored honey and lemon juice—work to both emphasize and balance the wine. Definitely don’t skip the garnish: “The mint sprig magically pulls out those apple flavors and makes the whole thing super summery and refreshing,” says Fitzgerald.
Ryan Fitzgerald, ABV and Overproof | San Francisco, CA
Yield: 4 cups
- 1 bottle riesling, preferably Leitz QbA
- 5 ounces lemon juice
- 5 ounces chamomile honey (see Editor's Note)
Garnish: mint sprig
- Combine all ingredients and transfer to plastic containers to freeze.
- Pour into a glass of your choosing and garnish with a mint sprig.
250 ml boiling water
250 ml wildflower honey
4 tea bags pure chamomile tea
Add the honey to the boiling water to dissolve, then add tea bags and steep for 30 minutes. Let cool.