Easter

C'est Jolie

October  7, 2015
Photo by fiveandspice
Author Notes

This aperitif cocktail is a slight variation on the Très Jolie, a cocktail from The Modern in N.Y.C. It is quite light and fruity, but balanced by the herbal and bitter notes. —fiveandspice

  • Makes 1 drink
Ingredients
  • 2 ounces Dolin dry vermouth
  • 1/4 ounce Dolin blanc vermouth
  • 3/4 ounce Byrrh
  • 1/4 ounce Cointreau
  • 2 dashes orange bitter
  • orange twist
In This Recipe
Directions
  1. Stir all the ingredients except the orange twist with ice until well chilled (20 to 30 seconds), then strain into a cocktail glass. Twist the orange peel over the glass to express the orange oils, then discard or drop into the glass depending on how much orange peel flavor you want.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.