Our newest cocktail is a play on the classic Negroni, a favorite among the Union Wine Co. team. We worked with Alyson of Wild Folk, who released a cocktail book last year titled: The Flower Infused Cocktail.

NEGRONI NOIR

1 oz gin

1 oz Gran Classico

1/2 oz sweet vermouth

1/2 oz pinot noir syrup

In a mixing glass, stir gin, gran classico, sweet vermouth, and pinot noir syrup with ice until chilled. Strain into your prepared glass and zest with orange peel.

PINOT NOIR SYRUP

1 cup Underwood Pinot Noir

1 1/2 cups demerara sugar

1 cinnamon stick

1 strip of orange peel

1 tbsp dried osmanthus flowers

Combine pinot noir and sugar in a small pot and bring to a gentle simmer over medium heat. once the sugar has dissolved completely and the syrup has thickened, remove from the heat. Add the cinnamon stick and orange peel, cover, and steep for 30 minutes. During the last 10 minutes, stir in the osmanthus flowers. cool completely before using.

Photography and Recipe by Alyson Brown – Wild Folk