“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.