Claire Says…

“I made the first iterations of LAMBI in my Brooklyn kitchen to enjoy alone after work. I wanted something versatile that could keep for a month without tasting stale. In my first recipes, I used Grüner Veltiner and all the fruits and spices I had leftover from baking Swedish Christmas pastries. Needless to say, my apartment smelled amazing. Even better, LAMBI became my signature drink. In the winter, I love to have it in a 50/50 martini. In the summer, it’s the best spritz you could ask for.”