The secret to this crisp drink from Suzanne Miller of Clock Bar in San Francisco is Neige Apple Ice Wine, a winter specialty from Quebec.
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An autumnal take on the traditional fizz from Rickhouse in San Francisco.
Common elements of springtime drinks include the bright snap of citrus and the cooling draught of bubbles. The Apple Blow Fizz has both of these features, but rather than a base of gin or light rum—which would take the drink in a summery, shorts-and-sandals direction—it's built on apple brandy.