Grapefruit Blossom Aperitif

By Savour
April 20, 2010
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Author Notes: An aperitif should be drunk before dinner, and as the weather gets warmer you want something lighter than the heavy mixed drinks of winter. This fragrant cocktail is a combination of a kir -- the classic French combination of wine and blackcurrant syrup that David Lebovitz tells me is now, much to my chagrin, glaringly unchic, and a fantastic cocktail I had, many years ago, at the Flatiron Lounge in New York City. The floral nature of the viognier, one of my favorite white wines, is enhanced by the fragrance of the elderflower syrup, and the grapefruit adds color and a nice acid balance. I buy my elderflower syrup at Ikea -- a bottle will last a LONG time.Savour

Serves: 1

  • 2 tablespoons pink grapefruit juice cocktail (you can substitute fresh pink grapefruit juice for a drier drink)
  • 2 tablespoons elderflower syrup, or elderflower drink concentrate
  • 5 ounces Viognier white wine
  1. In a wine glass, combine elderflower and grapefruit juice. Add chilled wine. Stir gently, and enjoy.

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