1 1/2 Glasses Grape-fruit Juice. (3/4 oz fresh Grapefruit Juice)
2 Glasses Gin. (1 oz Broker’s Gin)
1/2 Glass Kirsch. (1/4 oz Clear Creek Kirsch)
2 Glasses White Wine. (1 oz Les Domains Tatins, 2007, Quincy/Domaine du Tremblay)
Add ice and shake thoroughly. Serve by placing in each glass a thin shaving of lemon peel.
A very dry cocktail.
I mentioned the ingredients to this cocktail to some drinky friends and they said, “That’s a Boudreauing Wine-tini!” Ahem. Well, as we all know by now, there truly is very little new under the sun, whether it is the use of fresh herbs and spices in cocktails or wine.
It is actually a pleasant cocktail, more along the lines of a punch, almost, than what I usually think of as the typical cocktail flavor palette. And, yes, it is a very dry cocktail!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.