Lillet Rose Cooler Cocktail Recipe
To learn more about this recipe, see our related story, Lillet Down, in our National edition.
Recipe adapted from the Tasting Table Test Kitchen
A Cooler Cooler
A Cooler Cooler, adapted from the Tasting Table Test Kitchen
servings
1
drink
Ingredients
- For the syrup
- 1 stalk fresh lemongrass
- ½ cup sugar
- Two 1-inch swaths of grapefruit peel, plus one more for garnish
- For the cocktail
- 2 ounces Lillet Rosé
- 1 ounce dry sparkling wine
- Ice
Directions
- Make the syrup: Trim the ends of the lemongrass stalk and cut it into ½-inch-long pieces. Smash each piece with the flat side of your knife to release the oils. In a saucepan set over medium heat, combine the lemongrass pieces, sugar, grapefruit peels and ½ cup of water. Bring to a simmer and stir to help the sugar dissolve. Remove from the heat and let cool. Strain through a fine-mesh sieve and store the syrup in a covered container in the refrigerator until needed.
- Make the cocktail: In a mixing glass filled with ice, combine the Lillet Rosé, sparkling wine and ½ ounce of the lemongrass syrup. Stir until well chilled, then strain into a chilled coupe and garnish with the reserved grapefruit peel.