La Puesta del Sol

I created this vermouth-forward recipe in my Brooklyn kitchen, but it transports me to a terrace in Spain at sunset. This combination of an especially lovely Spanish vermouth, fresh grapefruit juice, tonic, and bitters has become a fast favorite — and I’ve yet to serve it to anyone who doesn’t love it, too. You could serve it in a highball, or a double old fashioned glass, but I like it best in a large wineglass, which makes it even more festive.

Ingredients

• 2oz. Primitivo Quiles Vermouth Rojo
• 1oz. fresh, ruby-red grapefruit juice
• Tonic water
• Angostura bitters
• A fat slice of grapefruit peel, with as much of the white pith removed as possible

1 cocktail

Preparation

1. Pack a large wineglass with chipped or pebbled ice. Add vermouth and grapefruit juice. Stir gently. Top with tonic water. Hit with a couple dashes of bitters. Twist the grapefruit peel over the drink to express its oils, then drop the twist into the drink.

2 minutes