Bill Brooks, beverage director at NYC’s Resto, reduces Manischewitz into a fruity syrup for this ruby-hued drink. It’s not at all sweet, but “that juicy grape flavor helps tame the green, vegetal notes of sotol,” Brooks notes.
- 1 1/2 ounce sotol
- 1 ounce Manischewitz syrup (see Editor's Note)
- 3/4 ounce lemon juice
- 4 or 5 pea tendrils
Garnish: pea tendril
- Combine all ingredients in a cocktail shaker.
- Add ice and shake vigorously until chilled.
- Strain into a chilled coupe glass.
- Garnish with a pea tendril.
1 1/4 cups Manischewitz
1/4 ounce quality balsamic vinegar
Pour wine into a small saucepan. Bring wine to a slow simmer, do not boil. Simmer until reduced by half (about 20 to 30 minutes). Stir in balsamic vinegar. Let cool to room temperature. Store in refrigerator.