While dining at the Little Owl, a fantastic shoebox of a restaurant in Manhattan’s West Village, former CHOW food editor Regan Burns was smitten by this drink. It’s subtle enough to enjoy with food and low enough in alcohol to order another, and another. The Little Owl was kind enough to part with the recipe.
2 ouncesPinot Blanc or New Zealand Sauvignon Blanc
2 ouncesLillet Blanc
2 ouncesapple juice
Pour all of the ingredients into a collins glass filled with ice. Stir gently with a bar spoon or swizzle stick and enjoy.