The bartender Michael Bowers has taken to garnishing this cocktail with a twist of grapefruit, which he squeezes away from the drink before dropping it in. “Grapefruit oil can be really overwhelming,” he said, “especially here, where its purpose is to augment the aroma of the rosé, not overtake it.”
I will be making this tonight!! All my favorites in one and easy too!!
3/4 ounce lemon juice
1 3/4 oz Blanco Tequila
3/4 ounce simple syrup – recipe below
3/4 ounce chilled rosé.
Combine the tequila, lemon juice and simple syrup in a cocktail shaker, fill with ice and shake vigorously. Strain into a chilled rocks glass over fresh ice. Hold a spoon with its back side facing up on the surface of the drink and slowly pour the rosé over it.
Yield: 1 drink.
1 cup of sugar
Put the sugar into a saucepan with 1 cup water and bring to a boil. Reduce heat to a simmer and stir a minute or two, until the sugar dissolves. Take off heat and cool to room temperature. Store in a very clean jar; any solid particles may cause crystals to form. Refrigerate, tightly covered, up to a month.
Yield: 1 1/4 cup
Note: Simple syrup may be made in larger or smaller quantities with the same ratio of water and sugar.