One of the oldest champagne cocktails, dating back to the mid-1800s in Panama, consists of a sugar cube douched in aromatic bitters dropped into the base of a rocks glass, topped up with champagne and fresh ice.
We decided to make a "Traynor" variation of this cocktail adding some County flair.
- 5 oz Traynor's Green Meanie Pet-Nat
- 5 drops of Kinsip House Handcrafted Bitters
- 2 tsp. of Kinsip Whisky Barrel Aged Maple Syrup
Step 1: Add the maple syrup and the bitters to your rocks glass.
Step 2: Add about 5-6 oz of the Pet-Nat.
Step 3: Top up with fresh ice and stir well until drink is ice-cold.
There you have it! An easy cocktail that will transport you back to the early days of cocktails. Lots of fresh notes of pear and citrus balanced by the smoky sweetness of the maple syrup. The best part: this cocktail is also super low-ABV so you don't have to feel bad if you one after your work day... or maybe two!
We want to see how you’re getting creative with our wines and vermouth — be sure to tag us @traynorvineyard so we can share. Cheers!