This recipe appears in:Up in Arms Cocktail: A 3-ingredient Taste of Paris
Carlos Yturria at Cafe Claude Marina in San Francisco whips up this cocktail to remind you of a stroll along the Seine. Fresh lemon adds focus to the fruity, rich Lillet, while Bonal, a bitter aperitif wine, brings it all into balance.
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- 1 1/2 ounce Lillet Rouge
- 1/2 ounce Bonal Gentiane Quina
- 1/2 ounce fresh juice from 1 lemon
- Garnish: Orange twist
Add Lillet Rouge, Bonal, and lemon juice to a mixing glass. Fill with ice and stir until well chilled, about 30 seconds. Strain into a coupe glass and serve, garnished with an orange twist.