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Author Notes: I created this cocktail for Food52's 2015 holiday cocktail competition. My idea was to make a twist of a French 75 that involved a bit of cooking (well, heating anyway). The wine syrup is based on a recipe by bartender Tiffany Short, which I found in the Wall Street Journal. I love this syrup; it's floral and complex. —Michael Hoffman
Makes 1 cocktail
For the wine syrup:
- 1 cup Sauvignon Blanc or other dry white wine
- 1 cup sugar
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 3 strips grapefruit peel (a little attached pith is fine)
For the cocktail:
- 1 1/2 ounces gin
- 1 ounce wine syrup (recipe above)
- 1/2 ounce lemon juice
- 1/2 ounce grapefruit juice
- 2 dashes citrus or orange bitters
- 2 ounces Prosecco or other dry sparking wine, to top
- 1 grapefruit twist, for garnish
- Make the wine syrup: Add all ingredients for the syrup to a small saucepan over medium heat. Heat, stirring often, until sugar is dissolved and syrup starts to bubble a little (about 5 minutes). Allow to cool to room temperature. Strain and refrigerate. (I'm guessing this stuff will keep a few weeks in the fridge.)
- Add all ingredients except the Prosecco and the garnish to a cocktail shaker filled with ice. Shake until very cold. Fine strain into a chilled flute or coupe. Top with Prosecco, garnish with the twist, and serve.
- This recipe is a Community Pick!
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