Falling Leaves

from PDT

  • 2 oz. Dr. Konstantin Frank Dry Riesling
  • 1 oz. Clear Creek Pear Brandy
  • .5 oz. Marie Brizard Orange Curaçao
  • .25 oz. Honey Syrup
  • 3 dashes Peychaud's Bitters

Stir with ice and strain into a chilled coupe. Garnish with a star anise pod.

Audrey Saunders created this autumnal, winebased cocktail at Bemelman's Bar, in the Carlyle Hotel, in 2004. —Audrey Saunders, New York, 2004