The warm spiciness of coriander-infused Essensia Orange Muscat balances nicely with the cool, herbaceous Vya Extra Dry Vermouth in this holiday cocktail recipe. Brandy gives it a backbone. A delicious original by Dana Fares in Chicago.
1 oz. Vya Extra Dry Vermouth
1 oz. Essensia coriander curaçao
1 oz. Brandy
½ oz. Fresh lemon juice
Garnish: lemon peel
Essensia coriander curaçao: Toast 2 tablespoons of coriander, then infuse into Essensia for 1 hour. Add 1 teaspoon of simple syrup or agave nectar.
Place ingredients in a shaker with ice and shake hard to mix. Strain up into a martini glass and garnish with a lemon peel.
Did you try our Sugar and Spice cocktail recipe and like it? Looking for more holiday cocktail recipes? Try our Midnight Manhattan and our Haute Holiday Sparkling Wine Cocktail! And don’t forget to share your creations with us by tagging @quadywinery and @officialvyavermouth on social!