2 oz Riesling, Dr. Konstantin Frank
1⁄4 oz Honey syrup (1:1 honey and water)
1 Star anise (as garnish)

Shake, strain, up, garnish

Cocktail summary
Created by
Audrey Saunders, Bemelman's Bar, Carlyle Hotel, New York, NY
Is of
unknown authenticity
Not yet rated
4 stars
(5 ratings)
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From other users
  • Wonderful low alcohol alternative to an Aperol/Campari spritz or similar. — ★★★★★
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Dan commented on 12/26/2010:

Clarified that an unsweeted pear brandy (eau-de-vie) is intended, not a liqueur. ("Pear brandy" is often used to mean a sweet liqueur, not an unsweetened brandy.)

mako commented on 11/22/2017:

According to several sources, this was on the PDT menu for many years. It's in the PDT cocktail book (pg 119) with several more specific points or additions:

  • Garnished with a star anise pod
  • Wine should be Dr. Konstantin Frank
  • Marie Brizard Orange Curaçao instead of Cointreau