The Volstead Cocktail Recipe
The original recipe actually calls for seasonal fruit, so berries or peach can serve as a nice alternative to pear. When you muddle the fruit it creates a nice puree. Including vodka makes this cocktail more interesting than the classic sparkling wine with elderflower liqueur.
This cocktail was created by bartender Jeremy Strawn. Before a life pouring delicious mixed drinks, he studied philosophy in Texas. Jeremy moved to the Big Apple and worked at a number of craft cocktail bars before opening up his own. Strawn grew to understand that the guest experience is the cornerstone to the talent of any mixologist.
Where can you find this cocktail being served?. Located on a sleepy stretch of Spring Street in the historic Dennison Wood House in New York City, Lazy Point is an urban beach house inspired by the aesthetics and mood from our favorite coastal escapes. The focus is on quality cocktails, great music, spectacular service, and elevated bar fare.
Ingredients (for 1 serving):
3.0 oz. Le Grand Courtâge
0.75 oz. vodka
0.75 oz. elderflower liqueur
0.25 oz fresh lemon juice
1/2 diced pear
Chill the Champagne flute. Peel and dice the pear into small pieces. In a shaker, muddle the pear into a pulp. Add vodka, elderflower liqueur, lemon juice and ice. Shake for 20 seconds. Strain into the Champagne flute. Top with Le Grand Courtâge sparkling wine, letting the foam subside and topping again until the glasses are filled.