1 oz Grapefruit Juice
1/2 oz Punt e Mes
1/2 oz Lillet Blanc (Cocchi Americano)
Shake with ice and strain into a coupe glass. Garnish with a pinch of Kosher salt.
Last week, my copy of the PDT Cocktail Book arrived, and on Saturday night it was time to give one of the recipes a whirl. As I flipped through the book and read out a few recipes, Andrea selected the Edgewood by Atlanta bartender Greg Best. When Greg created this recipe in 2006, he had been bartending for 5 years and realized that he was only standing at the proverbial edge of the woods in terms of the craft. However, a mere 3 years later, Playboy Magazine named him one of the top 10 mixologists in the country.