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Ingredients (4)

  • 2 ounces Pinot Blanc or New Zealand Sauvignon Blanc
  • 2 ounces Lillet Blanc
  • 2 ounces apple juice
  • Ice
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While dining at the Little Owl, a fantastic shoebox of a restaurant in Manhattan’s West Village, former Chowhound 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.


Pour all of the ingredients into a collins glass filled with ice. Stir gently with a bar spoon or swizzle stick and enjoy.
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