From Brooklyn Bartender by Carey Jones (Black Dog & Leventhal, 2016)
Viognier + Lillet Blanc + gin + grapefruit = Aqua-Y-Essence. This stirred drink combines aromatic white wine with wine-based Lillet, contributing acidity without any fresh fruit juice.
- Grapefruit peel
- 1½ ounce Dorothy Parker American gin
- 1 ounce dry Viognier (or a full-bodied Sauvignon Blanc)
- ¾ ounce Lillet Blanc
- ¼ ounce Combier Pamplemousse (grapefruit liqueur)
- 2 dashes grapefruit bitters
Twist a grapefruit peel into a coupe glass. Discard the peel and set the glass aside. Combine the remaining ingredients in a mixing glass with ice. Stir until well chilled and strain into the coupe glass.