Curran Recipe

1. Chill wine and combine base

Place Grenache Blanc and dry vermouth in the refrigerator until well chilled (at least 30 minutes prior). When ready, pour chilled Grenache Blanc (1.5 cups) and dry vermouth (0.25 cups) into a large mixing pitcher or cocktail shaker.

2. Add fresh lemon juice (0.5 cups) and lime juice (1 tsp) to the wine mixture. Use a fine microplane to grate the fresh orange zest (1 tbs) directly into the mixture to capture the oils.

3. Stir in honey syrup (2 tbs) and optional elderflower liqueur (1 tsp) until fully incorporated. Taste and adjust sweetness: add up to 1 tbs more honey syrup if desired.

4. Lightly bruise the basil leaves (4 leaves) between your palms to release aroma and add them and the thyme sprigs (3 sprigs) to the pitcher. Gently muddle with a wooden spoon or muddler 4–6 times — just enough to release oils without pulverizing the herbs. Let the mixture sit for 5 minutes to marry flavors.

5. Fill two serving glasses with ice (about 1/2 cup ice per glass). Strain the wine mixture evenly into the two glasses, leaving herbs behind with the strainer. Top each glass with 1 oz club soda (2 oz total for the batch) to add lift. Gently stir once to combine.

6. Garnish each glass with a lemon wheel or twist and a fresh thyme sprig. Serve immediately while chilled.