How To Make A Batchable Cocktail: Rib Tickler | Tasting Table Recipe

Recipe adapted from Alex Day, Nitecap, New York, NY

By Tasting Table Staff

Learn more about this recipe in our article, "Batch Me If You Can."

Recipe adapted from Alex Day, Nitecap, New York, NY

Rib Tickler

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Alex Day of New York's Nitecap combines dry vermouth with Suze and St. Germain to make the perfect batchable cocktail for the summer.

Prep Time
10
minutes
Cook Time
0
minutes
servings
8
servings
Total time: 10 minutes

Ingredients

  • 4 cups dry vermouth, preferably Dolin
  • 1½ cups Suze
  • 1 cup St. Germain
  • 1 cup fresh lemon juice
  • ½ cup simple syrup (1 part sugar to 1 part water, boiled until sugar dissolves)
  • Ice
  • 2 cups seltzer water
  • Grapefruit slices, for garnish

Directions

  1. In a pitcher, combine the vermouth, Suze, St. Germain, lemon juice, simple syrup and ice. Using a wooden spoon, mix until the liquid is well chilled, about 2 to 3 minutes. Top with the seltzer and garnish with grapefruit slices. Serve.
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