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
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Ingredients
- For the wine syrup:
-
1 cup
Sauvignon Blanc or other dry white wine
-
1 cup
sugar
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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
Directions
-
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.
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