The Bishop of Terni

Bill Brooks, Resto | New York

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.


Serving: 1

  • 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

  1. Combine all ingredients in a cocktail shaker.
  2. Add ice and shake vigorously until chilled.
  3. Strain into a chilled coupe glass.
  4. Garnish with a pea tendril.
Editor's Note

Manischewitz Syrup:
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.

Tagged: Manischewitz