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

Shake, strain, up, garnish

Cocktail summary
Created by
Audrey Saunders, Bemelman's Bar, Carlyle Hotel, New York, NY
Year
2004
Is of
unknown authenticity
Curator
Not yet rated
Average
4 stars
(5 ratings)
YieldsDrink
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From other users
  • Wonderful low alcohol alternative to an Aperol/Campari spritz or similar. — ★★★★★
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Comments
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