Cliffhanger

Dry vermouth and Banyuls dessert wine share equal measures in this two-wine stirred cocktail. The sweet red wine supplies the fruit component, with a fresh orange peel adding aroma without juice or additional syrup.

clear deep ruby Cliffhanger in a coupe with orange twist, no ice.

Active preparation: 3 minutes

Ingredients

  • 45 ml Dolin Dry vermouth
  • 45 ml Banyuls dessert wine
  • 1 piece Orange peel, for garnish

Instructions

  1. Pour dry vermouth and Banyuls dessert wine into a mixing glass filled with ice.
  2. Stir smoothly until cold, about 20–30 seconds.
  3. Strain into a chilled coupe without ice.
  4. Express the orange peel over the surface and add it.