OLD FASHIONED

If you want a sugared rim, rub a lemon wedge around the glass rim and dip the rim into the caster sugar. Set the glass aside to let the sugar set for a minute.

Prepare glass (optional sugar rim)

In a cocktail shaker, combine the gin, elderflower liqueur, fresh lemon juice, vanilla syrup and two dashes of Angostura bitters. Add 1 cup of ice to the shaker.

Build the base

Shake vigorously for 10–12 seconds until the shaker feels cold to the touch and slightly frosted. This chills and slightly dilutes the spirit base.

Shake and chill

Strain the shaken mixture into a chilled large wine glass or coupe, using either the strained solids or a fine strainer to catch small ice shards. Fill the glass with approximately 6 oz of chilled Riesling poured gently over the back of a spoon or down the side to combine without flattening the bubbles (if using a lightly effervescent Riesling).

Strain into glass

Give the drink a gentle stir (1–2 revolutions) to marry the ingredients. Taste and, if desired, add a final tiny splash (0.25 oz) of elderflower liqueur or 1–2 drops more lemon juice to balance sweetness and acidity.

Finish

Float an edible flower or place a lemon twist on the rim or surface of the cocktail. If you rimmed the glass with sugar, ensure the garnish sits neatly without disturbing the sugar edge.

Riesling (dry or off-dry)

Gin (London dry or botanical)

Elderflower liqueur (St-Germain or similar)

Fresh lemon juice

Vanilla syrup

Angostura bitters

Edible flower or lemon twist

Fine caster sugar (optional rim)

Cupcake Riesling

Make Cupcake Riesling Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Cupcake Riesling

Descriptors

Tasting Notes

Food Pairings

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