N/a Sauvignon Blanc Recipe

1. Chill glass and prepare garnishes

Chill a white-wine glass (or stemless wine glass) in the freezer for 5–10 minutes. While the glass chills, thinly slice 4 rounds of cucumber and cut a small green apple into thin matchstick slices (about 2 tablespoons). Lightly bruise 4 of the mint leaves by clapping them between your palms to release aroma; reserve 2 whole leaves for garnish.

2. Build the glass

Remove the chilled glass. Add 4 large ice cubes to the glass if you prefer your wine very cold (optional). Place the cucumber slices and apple matchsticks in the glass so they sit against the side for visual appeal.

3. Add wine and brightener

Pour 1 cup (about 240 ml) of well-chilled Sauvignon Blanc into the glass over the fruit and ice. Add 1 teaspoon fresh lime juice to brighten the flavors. If you prefer a hint of sweetness, stir in 1 teaspoon simple syrup now.

4. Finish with mint

Gently slump the bruised mint leaves on top of the wine (don’t muddle vigorously — you want aroma, not bitterness). Float 2 whole mint leaves and one cucumber slice on the surface for garnish.

5. Serve immediately while cold. Sip and enjoy the crisp, herbaceous profile of the Sauvignon Blanc enhanced by cucumber, green apple, lime, and mint. Discard fruit after finishing the glass or leave in while enjoying for continued infusion.