Going for Gold by Daniel Miller

Here's a golden toast to the master, with a drink that can make any day a little brighter. It features “orange wine”, made with an ancient technique that has resurfaced in popularity in recent years thanks to the “natural wine” fad. Orange wine obviously refers to the color of the final product, which can range from pale straw yellow to deep auburn, but truly indicates the process of fermenting white grapes with the skins on for varying periods of time to produce wine with more body and tannin.

Orange you going to share?

This cocktail comes from Daniel Miller of V Street in Philadelphia, an entirely vegan restaurant and bar. The drink is fabulously refreshing and full of tasty tang. The more complex wine adds body to the sherry and the pineapple and ginger provide a super summery feel. This may be the perfect summer beach sipper, and then there’s the rest of the bottle of wine to contend with if you’re just feeling too lazy to make another cocktail. It’s absolutely golden. Cheers!

Au pair

Going for Gold by Daniel Miller

1 ¼ oz orange wine

1 ½ oz manzanilla sherry

½ oz ginger syrup

1 oz tangy pineapple syrup

½ oz lime

2 dashes Angostura bitters

Chilled soda water

Shake ingredients together with ice and strain into a salt rimmed glass. Top with the soda water and stir gently to combine.

Tangy pineapple syrup: 15 oz fresh pineapple juice, ½ cup sugar, 2 ½ oz white vinegar, pinch of salt. Combine over low heat until dissolved, cool and bottle.