mosel cocktail

1 1/2 oz Martin Miller Gin
1 1/2 oz Mosel Spatlese Riesling
2 dash Cherry Bitters
2 dash Peach Bitters

Stir with ice and strain into a chilled coupe glass. Garnish with a lemon twist.

After dinner at Bennachins, Andrea and I went to the blogger meet-up cocktail hour sponsored by Martin Miller at the rather posh M.S. Rau Antiques. One of the drinks was a wine-based one created by Thad Volger called the Mosel Cocktail. The photo shows Martin Miller's brand ambassador Jon Santer mixing up this drink for me inside a beautiful antique wood bar. I did not try the punch in the left of the image which was served from a $20,000 punch bowl (it was for sale along with other cocktail oddities such as the 1920's German Art Deco sterling silver airplane which disassembled into a multi-piece bar set). The Mosel Cocktail tasted like a blanco-vermouth Martini through the two housemade bitters and perhaps some of the botanicals in the gin transforming the wine into something very vermouth-like in flavor. Both the lemon oil from the twist and the gentle peach aroma from the bitters paired nicely with the wine.