What began as a riff on the Trident, an equal-parts mixture of aquavit, fino sherry and Cynar, soon evolved into its own drink entirely. Hayley Wilson still leans on an equal-parts build, but layers Cynar with floral, citrusy liqueur Italicus, amontillado sherry, a teaspoon of grapefruit oleo saccharum and a dash of orange bitters. Named after a line from Wilson’s favorite Death Cab for Cutie song, she notes that Stars & Satellites is designed as a nightcap for winding down after a long evening. “I want to be by my record player at the end of the night, playing some old, early 2000s music and drink this.”
Stars & Satellites
Hayley Wilson, Portland Hunt + Alpine Club | Portland, ME
- 1 ounce Italicus
- 1 ounce Cynar
- 1 ounce amontillado sherry
- 1 teaspoon grapefruit oleo saccharum (see Editor’s Note)
- 1 dash orange bitters, preferably Regans'
Garnish: lemon swath
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled rocks glass.
- Express the lemon swath and use as garnish.
Grapefruit Oleo Saccharum:
400 grams sugar
200 grams hot water
Wash the grapefruits. Peel the skin from the grapefruits in wide swaths, careful not to get any pith, and place in a bowl. Top with sugar and stir to completely coat the peels. Cover the bowl with airtight plastic wrap** and let sit at room temperature for 20 to 24 hours. Uncover the mixture and pour the hot water over it, stirring until the sugar is dissolved. Strain out the peels, let cool, and store in the refrigerator for up to a month.
**If available, the way to achieve the best flavor is to vacuum seal the peels and sugar in a bag and let sit at room temperature for 20 to 24 hours. Follow the remaining instructions as is.