This cocktail from The Country Cat in Portland, Oregon, has everything you need at brunch, and more: grapefruit-infused gin, elderflower liqueur, rhubarb bitters and sparkling wine.
The grapefruit-infused gin is a cinch to make: steep the zest of two grapefruits in a bottle of good gin for a day or two. I used New Deal's No. 3, but House Spirits' Aviation is also wonderful.
About This Recipe
|Active time:||5 minutes|
|Total time:||48 hours|
|This recipe appears in:||Brunch Drinks: French 79th from The Country Cat in Portland, OR|
- For the Grapefruit-Infused Gin
- 2 grapefruits
- 1 750 mL bottle of good gin
- For the Cocktail
- 1 ounce grapefruit-infused gin
- 1/2 ounce elderflower liqueur (such as St-Germain)
- 3 dashes rhubarb bitters
- 3 ounces sparkling wine
- Garnish: grapefruit twist
For the Grapefruit-Infused Gin: Zest two grapefruits using a vegetable peeler or paring knife (taking care to avoid the bitter white pith) and insert into bottle of good-quality gin. Seal and let the mixture sit for 24 to 48 hours, then strain and bottle.
For the Cocktail
Fill cocktail shaker with ice cubes add the gin, elderflower liqueur, and rhubarb bitters. Shake vigorously.
Strain gin, elderflower liqueur and bitters into a champagne flute and top off with a float of sparkling wine. Garnish with grapefruit twist.