In My Solitude

February  1, 2014
1 Ratings
Photo by Mark Weinberg
  • Serves 1
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: —MollyandBrandon

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Auntie Allyn
    Auntie Allyn
  • Jeanean
  • Jenn Alford
    Jenn Alford
Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.

3 Reviews

Jenn A. April 30, 2014
Which Lillet? Rose or White?
Auntie A. February 17, 2014
OMG, this is wonderful! I especially love the contrasting flavors of the sweet Orgeat Syrup and the bitters!
Jeanean February 7, 2014
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.