When you combine enthusiasm for boundary-pushing flavors with a love of puns, you get this drink from bartender Shaun Traxler, the general manager of Vault in Fayetteville, Arkansas. Think of it as a margarita with an extra punch, thanks to add-ons that should be easy to find at most grocery stores: frozen fruit purée, Dijon mustard and olive oil, plus a crisp splash of Sauvignon Blanc.
Added bonus: It’s fun to make friends request the drink: “The name is my favorite thing in the world,” Traxler says.
How to Make a Celine Dijon
Add all ingredients to a shaker tin with ice.
Shake well. Strain into Nick & Nora or coupe glass.
Garnish with drops of olive oil.
* How To Make Dijon Syrup
Combine 1 bag (13 ounces) frozen passionfruit purée, 2 1/2 cups sugar, 1/2 cup water, 1/3 cup white wine vinegar, and 2 tablespoons Maille Dijon mustard in a saucepan and bring all to a boil.
Stir frequently to dissolve sugar. When it reaches a boil and sugar is dissolved, remove from heat.
Allow to cool before using in cocktail.
This article originally appeared in the November 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!
Last Updated: June 5, 2023