For this ode to the Game of Thrones noblewoman, Erick Castro of San Diego's Polite Provisions softens Punt e Mes—the dark and bitter quina-vermouth hybrid—with a long pour of champagne. This recipe first appeared in our June/July 2015 issue with Talia Baiocchi and Leslie Pariseau's story On The Spritz.
Ingredients
- 1⁄2 cup Punt e Mes
- 1⁄4 cup simple syrup
- 12 dashes Angostura bitters
- Champagne, for serving
- Orange twists, for garnish
Instructions
instruction 0
Combine Punt e Mes, simple syrup, and bitters in a pitcher; refrigerate until ready to use. Pour 3⁄4–1 oz. mixture into 4–6 coupe glasses. Top each with 2–3 oz. champagne; garnish with orange twists.
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