Courtesy Paul MacDonald, bartender, Friday Saturday Sunday, Philadelphia
Another cocktail that showcases a dry Riesling style, fresh herb-infused vodka plays well with mineral and citrus notes in the wine. MacDonald favors Gustave Lorentz, made in France’s Alsace region. “The characteristic Riesling petroleum note is strong enough to shine through all the citrus and greenery in the drink,” he says.
If you don’t want to infuse vodka, substitute a gin that’s not too heavy on juniper, like Plymouth.
- 1 ½ ounces fines herbes-infused vodka (recipe below)
- ¾ ounce dry Alsatian Riesling
- ½ ounce lemon juice
- ½ ounce simple syrup
- Asparagus shoot or fresh herb sprig, for garnish
Combine all ingredients in Collins glass. Fill three-quarters of the way with crushed ice and stir rapidly with swizzle stick or long spoon. Top glass with additional crushed ice. Garnish with asparagus shoot or herb sprig.
In large mixing glass, use muddler or wooden spoon to gently crush ½ tablespoon fresh chives, ½ tablespoon fresh parsley and ½ teaspoon fresh tarragon. Add 1½ cups vodka and infuse for 24 hours. Remove herbs, and strain infused vodka through coffee filter or cheesecloth. Store away from sunlight.