Courtesy Morgan Weber, co-owner/beverage director, Agricole Hospitality/Revival Market, Houston
Trocken is the German word for “dry,” and Weber recommends the bone-dry Peter Lauer Fass 2 Extra Trocken Riesling for this cocktail due to its slightly floral notes. He plays up the latter characteristic with a floral tonic and hibiscus grenadine. A pomegranate-based syrup like Employees Only grenadine can be used in a pinch.
Riesling + Tonic
- 4 ounces dry German Riesling
- ½ ounce hibiscus syrup (recipe below)
- ½ ounce lime juice
- 3 drops orange flower water
- 3 ounces Fever-Tree Elderflower Tonic
- Grapefruit peel, for garnish
In stemless wine glass or rocks glass, combine Riesling, hibiscus syrup, lime juice and orange flower water. Fill with ice, and stir until well-chilled. Add tonic water, and gently stir to combine. Twist grapefruit peel atop drink to express oils. Use peel as garnish.
Steep 1½ tablespoons dried hibiscus flowers in 1 cup hot water for 10 minutes. While still hot, add 1 cup sugar. Stir to dissolve. Let cool to room temperature and strain out flowers. Refrigerated, it keeps up to 2 months.