We came up with this cocktail while exploring the potential of verjus in place of lemon or lime juice.  With a higher proportion of tartaric acid over citric, verjus adds body and breadth instead of the often striking linearity of citrus.

  • 1 oz St. Germaine
  • 1 oz Noble Verjus of Pinot Noir
  • 1.5 oz Mezcal
  • 2 dashes Artemisia Æstas Bitters
  • Lavender Sprig
  1. Combine St. Germain, Verjus, Mezcal, and bitters in a shaker over ice and stir to combine.
  2. Serve on the rocks and garnish with the lavender.
Æstas
Featured Bitters
Æstas
Like a young satyre just come of age, Æstas sheds the immaculate poise of spring. Blood-red sumac blossoms curl skyward, a crown shorn of their downy buds. Antlers pare from their velvet, baring tempered strength, a decorated insignia armoring the wood.
Contributed by 
Kelly Allen
Kelly’s approach is one of “eros as practice,” fueled by a degree in sustainable agriculture from the notoriously alternative Goddard College. A subsequent station as an AmeriCorps volunteer working in Native foodway preservation solidified her dedication to cultural and ecological sustainability. She fell in love with wine while working as a viticulture apprentice in Northern Virginia. Her heart has been in the grapes ever since.