Tuesday, February 7, 2017

pleasant evening

3/4 oz Grapefruit Juice
1/2 oz Crème de Cassis (Massenez)
2 dash Peach Bitters (Fee's)

Shake with ice, strain into a cocktail glass with 3 oz dry sparkling wine (flute with 3 oz Willm Blanc de Blancs), and garnish with a grapefruit twist.
Two Tuesdays ago, I was in the mood for something light, so I sought out The Art of the Shim by Dinah Sanders. There, I was lured in by Andrew Mitchell's Pleasant Evening that he created at San Francisco's Rickhouse in 2009. Once prepared, the drink shared a grapefruit oil aroma with a hint of dark berry from the cassis. Next, a crisp and carbonated grapefruit and white wine sip transitioned into a black currant swallow with a peach finish.

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