Chameau Maison D'anais Recipe

Mix base liquids

In a large measuring pitcher, combine 1.5 cups dry white wine, 0.25 cup gin, 1 tablespoon elderflower liqueur, 2 tablespoons fresh lemon juice, and 1 tablespoon simple syrup. Stir gently to blend, taking care not to bruise the wine's aromatics.

Taste and adjust

Taste the mixture and adjust sweetness or acidity as needed: add up to 1 tablespoon more simple syrup for sweetness or up to 1 teaspoon more lemon juice for brightness. The base should be crisp, slightly floral, and balanced.

Prepare fruit and herbs

Thinly slice 1/4 cup cucumber and 1/2 cup green apple. Lightly clap 8 mint leaves between your palms to release aroma but avoid tearing them completely.

Macerate

Add the sliced cucumber, apple, and mint leaves to the pitcher with the cocktail base. Let the mixture sit for 10 minutes at room temperature (or up to 30 minutes in the refrigerator) to allow the flavors to infuse. If you prefer stronger cucumber or apple notes, gently muddle a few slices against the pitcher wall before resting.

Prepare glasses

Fill four wine glasses or tumblers with large ice cubes, dividing approximately 2 cups of ice among them.

Strain and pour

Using a slotted spoon or fine strainer, divide the macerated fruit and liquid among the prepared glasses so each gets some fruit. Pour the remaining base evenly, filling each glass about two-thirds full.

Add sparkle

Top each glass with about 2 tablespoons (0.5 cups divided across four servings) chilled club soda or sparkling water. For a more celebratory version, substitute or float 0.25 cup total Champagne or sparkling wine instead of part of the club soda.

Garnish and finish

Garnish each glass with a long strip of lemon peel twisted over the drink to release oils and dropped in, plus a small sprig of the reserved mint. Serve immediately with a cocktail spoon or stirrer.