This low-alcohol spritz taps dry cider and a touch of aromatic cinnamon to augment the brightness of Le Moné, a versatile aperitif made in Hammondsport, New York, from local grape wine, grape brandy, and Meyer lemon spirit. For a full-on ode to the Finger Lakes, Le Moné founder Max Nevins recommends the crisp, lively Clifton Dry cider, whose “small bubbles add to the snappiness.” A funkier option: Washington, D.C.’s Anxo Grand Cru, wild-fermented and satisfyingly textured thanks to cider apples like Kingston Black. Sip Le Orchard alongside light bites like oysters, grapes, and, as Certified Pommelier and Master Cicerone Max Finance suggests, rich, buttery cheeses like Vermont Shepherd Invierno and Pierre Roberts Triple Cream, which both amplify and offset the citrusy drink. “A goat cheese and fig puff pastry roll would also be excellent with Le Orchard,” Finance says.
Makes 1 cocktail
2.5oz Le Moné
Splash of dry sparkling cider (e.g. Clifton Dry or Anxo Grand Cru)
Garnish: ground cinnamon
Fill a glass with ice. Add Le Moné. Top with cider and stir briefly so as not to release too much carbonation. Garnish with a sprinkle of ground cinnamon.
