This white wine–based cocktail from Brooklyn, New York’s Café Moto starts off summery, with the aromas of fresh basil and mint and an effervescent topper of club soda. A second sip plants you squarely into fall: homemade ginger syrup adds warming, deep spice and vermouth a complex, honey-tinged backbone.
FOR THE GINGER SYRUP
- 1 cup sugar
- 1 (6″) piece of ginger, peeled and thinly sliced
FOR THE COCKTAIL
- 3 oz. dry white wine
- 1 1⁄2 oz. ginger syrup
- 1⁄2 oz. Dolin blanc vermouth
- 1⁄2 oz. fresh lemon juice
- Club soda, for topping
- Orange bitters, preferably Reagans
- Basil leaves, lemon peel, and mint leaves, for garnish
- Make the ginger syrup: Combine sugar, ginger, and 1 cup water in a 2-qt. saucepan over high; boil. Reduce heat to medium; simmer until sugar is dissolved. Chill overnight, then strain, discarding solids.
- Make the cocktail: Combine wine, ginger syrup, vermouth, and lemon juice in a cocktail shaker filled with ice; shake vigorously and strain into stemless wine glass. Top with soda and 3 dashes of bitters. Garnish with basil, lemon, and mint.