In My Solitude

By • February 1, 2014 • 3 Comments

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Author Notes: This recipe is by Niah Bystrom, bar manager of Essex. If you're wondering about the orgeat, we like B. G. Reynolds brand, and you can buy it directly from their website: http://bgreynolds.com/collections/syrups/products/orgeat.MollyandBrandon

Serves 1

  • Grapefruit wedge, for the glass
  • Vanilla salt or kosher salt, for the rim of the glass
  • 1 1/2 ounces blanco tequila
  • 3/4 ounce Lillet
  • 3/4 ounce freshly squeezed grapefruit juice
  • 1/4 ounce orgeat syrup
  • 3 dashes Peychaud's bitters
  • Grapefruit peel, for garnish
  1. First, prepare a rocks glass. Put some vanilla salt (if you have it) or kosher salt on a small plate. Run the grapefruit wedge along the rim of the glass to wet it, then roll the glass in the salt. (We often roll only half of the rim, but you're welcome to do the whole thing.)
  2. Put the tequila, Lillet, grapefruit juice, orgeat, and bitters in a cocktail shaker, add ice, and shake vigorously. Strain through a fine-mesh strainer into the prepared rocks glass. Garnish with grapefruit peel.
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6 months ago Jenn Alford

Which Lillet? Rose or White?

Kindergarten_-_1960

8 months ago Auntie Allyn

OMG, this is wonderful! I especially love the contrasting flavors of the sweet Orgeat Syrup and the bitters!

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9 months ago Jeanean

Sounds wonderful and I'd love to serve this cocktail for brunch. I'm not familiar with vanilla salt and can only guess that it's made the same way as one would make vanilla sugar. I'll give it a try.