Sun Steeped

Sun Steeped

Recipe by Courtney Peetz


  • 1 3/4 oz. Lustau Solera Reserva Brandy
  • 1/2 oz. Lustau Vermut Blanc
  • 1/2 oz. Lustau Palo Cortado
  • 1/4 oz. Chamomile-Saffron Mellita*
  • 2 dashes Bitter Truth Olive Bitters


  1. Stir the ingredients until well chilled.
  2. Rim a chilled coupe with a run of fresh melon, discard.
  3. Pour the ingredients into the chilled coupe, and garnish with an orange twist.

*Chamomile-Saffron Mellita

Pack a 12 oz. mason jar with chamomile flowers and two threads of saffron. Cover with honey and steep in the sun for 12+ hours. Taste and use when the grassy notes begin to emerge.

Garnish: Orange Twist

Glassware: Coupe

Cocktail Inspiration:

I visited Spain last year, and tried to recreate the sensation of sipping manzanilla and brandy on the warm sunny coast, nibbling on fresh melon and olives. I love that this drink brings together many flavors from that visit and is light-bodied and refreshing for a stirred cocktail.