Spring is in full gear, and we’re loving the longer, sunnier days. What better way to celebrate than with a refreshing spring cocktail on the roof? The Knickerbocker’s resident cocktail curator, Eben Klemm, has just the right solution. His new drink, “Iris and Ivy,” is a sangria with a twist, mostly because Klemm usually dislikes the fruity beverage. “I sort of hate sangria,” says Klemm. “It never really tastes as good as it out to.”
In “Iris and Ivy,” Klemm has solved that problem by swapping traditional red wines for a flavorful Moscato. “Using a good Moscato in a wine cocktail adds just enough complexity and acidity to drink, while remaining light enough to allow in flavors of other interesting liquors to shine.”
Here’s how to make The Knick’s new spring cocktail, “Iris and Ivy.” Enjoy it at home or savor it at St. Cloud Social, our rooftop atop Times Square.
Iris and Ivy: The perfect spring cocktail
Spring cocktail Iris and Ivy, garnished with rose petals.
1 ounce vodka (Klemm uses Elyx Vodka)
2 ounces strawberry Lillet
1/4 ounce St Germain
1/4 ounce Aperol
1/2 ounce lemon juice
In a shaker, combine vodka, Lillet, St Germain, Aperol, lemon juice and ice.
Shake ten times.
Strain into ice-filled glass (Klemm recommends a stemless wineglass)