1 oz Suze Gentian Liqueur (Salers)
1 oz Dolin Blanc Vermouth
1 oz Lime Juice
3/4 oz Simple Syrup
Shake with ice and strain into a Collins glass with 3 oz soda water. Fill with ice, add a straw, and garnish with a grapefruit twist.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpgUOTyl9GvOyAnEExSxIji_GHc2opE2o9LRAMswdeMhi0FETqwMPB7F_CQt50EEfq1hKMD_7HRLxOxeK6nUkochg5okcxXsasjHai3wt_Yz3Fkort9M9hxPl-_9Rg8Xkld3a6qDeYXpM/s320/vaticancity1379.jpg)
Saturday two weeks ago, I reached for my copy of
The Essential New York Times Book of Cocktails to make a drink that I had spotted earlier in the week called the Vatican City. The recipe was created by Mikki Kristola of the Varnish in Los Angeles and appeared like a riff on Michael McIlroy's
Rome with a View. Once prepared, it gave forth a grapefruit oil aroma. Carbonated lime and wine notes on the sip led into earthy gentian and other herbal notes.
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