“This genever cocktail stems from my favorite spring/summertime drink, which for the longest time was Lillet Rosé and tonic,” says Bitter & Twisted bartender Keifer Gilbert. “The recipe combines that with a little bit of a backbone and a bump in proof from the genever.”
1 oz. genever (Gilbert uses Bols)
1 oz. Lillet Rosé
3 dashes Peychaud’s bitters
Tonic water (Gilbert uses Q Indian)
Garnish: grapefruit twist
Combine the genever, Lillet and bitters in highball glass over fresh, clear ice. Stir to combine. Top with tonic water and garnish.
Keifer Gilbert, Bitter & Twisted, Phoenix
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