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.
THE BOSS’S DAUGHTER
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.