Cocktail Recipe: Nick & Toni’s The Boss’s Daughter

The Boss’s Daughter was created by Chimene Macnaughton, Nick & Toni’s Beverage Director.

“I built this drink around a single ingredient — the Sadie pear brandy — we’re newly working with the incredibly bright and creative team at Matchbook Distilling up in Greenport, and I wanted a seasonal spritz to showcase this micro-local fruit brandy. I knew right away that I wanted a sparkling Chenin Blanc to match up to the pear brandy and syrup, so while you may not find the wine we are using at retail — you can use most bubbles labeled ‘Cremant de Loire’ or look for a dry Vouvray Petillant,” said Macnaughton.


4 oz Catherine et Pierre Breton Vouvray Brut Nature NV

.5 oz Matchbook Distilling ‘Sadie’ Pear Brandy

.5 oz Pear and Star Anise Syrup

Build spritz over ice in a stemmed wine glass or similar, gently stir to incorporate the brandy and pear syrup with the sparkling wine.

For The Pear Syrup

1 qt pear purée (pictured are Milk Pail Asian pears, but classic Bosc works great too!)

16 oz simple syrup

2 pieces Star Anise

Simmer ingredients for 1 hour, strain and chill.


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