Wine Not?
“Wine is already this well-constructed, perfectly balanced drink, so why would you add any other ingredients?” Storm Cellar co-owner Jayme Henderson is reading my mind as she posits this question...
Ingredients
SERVINGS: Makes 1 (4-ounce) cocktail
- 2½ ounces dry white wine (Chardonnay recommended if you don’t have the Roussanne)
- ½ ounce apple pommeau or brandy
- ½ ounce freshly squeezed lemon juice
- ½ ounce honey-sage syrup (see note)
- Apple slice and fresh sage leaves, for garnish
About this recipe
Wanting to use as many local ingredients as possible, including North Fork Valley apples, The Storm Cellar’s Jayme Henderson chose its 2019 Roussanne, which has cold-season aromas of spice cake, fresh pears, and chamomile tea. This wine cocktail is both cozy and refreshing, and the Roussanne is a perfect match for Hotchkiss cidery Big B’s Bourbon Barrel Aged Pommeau, an apple wine brandy. The recipe is easily batch-able for a crowd and is a delicious, low-alcohol option for entertaining.
Instructions
In a mixing tin, combine the wine, pommeau, lemon juice, and honey-sage syrup. Add ice and shake well to combine and chill. Strain into a chilled cocktail glass or coupe. Garnish with an apple slice, pierced with a sprig of fresh sage.
Note: For the honey-sage syrup, combine equal parts local honey and water. Over low heat, bring to a slow simmer, adding a few fresh sage leaves. Stir to incorporate the sage—about 2 minutes—and remove from heat. Let steep, as the mixture cools to room temperature. Strain and store in the refrigerator for up to 2 weeks.
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