The Ballerina Wine Cocktail

Name: The Ballerina Wine Cocktail
Yield: 10
Cuisine: American

RECIPE: Alisa Savina for Racine’s, New York City
(This restaurant has permanently closed.)

Photo: John Valls

July 01, 2019

Grapefruit and rosemary pair perfectly with dry rosé and sweet vermouth.

Racine’s is known for their expansive selection of organic and biodynamic wines, and this low-proof wine cocktail highlights just how versatile a good rosé can be, with a grapefruit-rosemary oleo emphasizing the wine’s fruity, herbal notes.

Ingredients

1 oz. sweet vermouth (such as Cocchi Torino)
2 barspoons grapefruit-rosemary oleo
4 oz. dry rosé
2 dashes Peychaud’s bitters
½ oz. soda water

Tools:barspoon
Glass:wine
Garnish:grapefruit slice and rosemary

Preparation

In a wine glass with ice, add the first four ingredients. Stir and top with soda, then garnish.

Grapefruit-Rosemary Oleo: In a bowl combine the zest peeled from 2 pink grapefruits, ½ cup of sugar and 6 rosemary sprigs. Toss mixture together, then cover and let sit at room temperature for two nights. The sugar will dissolve as it pulls the moisture from the grapefruit peels, creating a vibrantly flavored syrup. Strain out the liquid to bottle for use within one week.