Drinking Dressage

Fall 2014

“Nolet’s Gin, which has raspberry notes, melds well with the fruit and floral tones of the pinot noir, while the Aperol adds body, and the lemon juice brings in acidity. With a touch of cinnamon to round out the spice of the juniper berries in the gin, you have a perfectly balanced blend of two worlds you would not expect to find in one glass.” — Justin Wilson, director of food and beverage, Rancho Valencia, San Diego

1-1/2 ounces Nolet’s Dry Gin
1 ounce pinot noir
1 ounce Aperol
1/2 ounce cinnamon simple syrup (recipe follows)
1/2 ounce lemon juice

Add ingredients to a shaker with ice. Shake. Strain into a chilled coupe or martini glass. Garnish with an orange twist.

CINNAMON SIMPLE SYRUP
Mix one part sugar to one part water and bring to a medium boil. Add four cinnamon sticks and simmer about 20 minutes. Let cool and strain.

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