Two great and geographically related fortified wines combined with fresh pink grapefruit and bitters for light cocktails to begin a summer dinner. The first one features madeira and allspice notes from Jerry Thomas’ decanter bitters; the second is made with white port and lavender bitters. I just got the Bar Keep Lavender Bitters and really like them.
Ribeiro
- 2 oz madeira (medium-rich)
- 2 oz pink grapefruit juice
- 1 dash Jerry Thomas’ Own Decanter Bitters (Bitter Truth)
Shake with ice and strain into a chilled cocktail glass. Grapefruit twist.
ROWEN, FOGGED IN LOUNGE
Vicente
- 2 oz white port
- 2 oz pink grapefruit juice
- 2 dashes lavender bitters (Bar Keep)
Shake with ice and strain into a chilled cocktail glass. Grapefruit twist.
ROWEN, FOGGED IN LOUNGE
One grapefruit does two drinks. Strain the pulp. It seems like I ought to say that fresh juice is essential here, but if you’re cooking the sort of dinner these things would go in front of, you probably knew that anyway.
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