TT | A Cooler Cooler

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Recipe adapted from the Tasting Table Test Kitchen

A Cooler Cooler
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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
  1. 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.
  2. 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.
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