Indiana Crafty Cocktails
Summer breezes, picnics in the park, the smell of barbeque and the liquid libations that tempt the taste buds and remind of lightening bugs and music on the deck. Here are a few of Edible Indy's...
We are by no means purists at Milktooth and we love to mix with wine, which is the main element showcased in this cocktail. The tartness from the Concord grapes this season—which I have long awaited since last year—really makes this drink what it is. Though we rarely muddle here, it’s well worth an extra minute for this delightful cocktail, which also uses a small bit of bourbon and Indiana seasonal local cider right from the orchard. This drink is light enough for brunch, an afternoon lunch, or to end the day at sunset, and has enough flavor and complexity to satisfy the palate of an educated drinker. The lavender adds an element of bright floral herbality that complements the wine and grapes. Mixing fermented grape and fresh grape is, of course, a very playful combo, and very Milktooth.
Ingredients
- 1½ ounces Prinz von Hessen Riesling Weingut Kabinett trocken Rheingau, 2007
- ¾ ounce local orchard cider
- ½ ounce Four Roses Single Barrel Kentucky Straight Bourbon Whiskey
- 1 dash simple syrup
- 4 Concord grapes
- 1 liberal pinch fresh lavender
Instructions
Muddle fresh ingredients with whiskey; add ice and remaining ingredients. Shake for 12 seconds, filter lightly over new ice in a large wine glass. Enjoy!
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540 Virginia Ave
Indianapolis, IN
46203
(317) 292-2280
