Perfected Classic
Le Dandy
Presented by Brice Martaud
Take the highball to new heights with modern sweetness from this grapefruit and chocolate-infused sparkling mix.
Recipe Ingredients
| 1.5 oz | Patrón Añejo |
| 1 oz | Grapefruit juice infused with rosemary* |
| .5 oz | Lemon juice |
| .5 oz | Agave syrup infused with tonic beans |
| 2 dashes | Chocolate bitters |
| 1 dash | Perrier sparkling water |
| + | Cocoa sugar for rimming |
| 45 ml | Patrón Añejo |
| 30 ml | Grapefruit juice infused with rosemary* |
| 15 ml | Lemon juice |
| 15 ml | Agave syrup infused with tonic beans |
| 2 dashes | Chocolate bitters |
| 1 dash | Perrier sparkling water |
| + | Cocoa sugar for rimming |
Unless noted, drinks should be made one at a time.
How to Make
- Rim a highball glass with cocoa sugar.
- Add all the ingredients to the glass with ice and stir.
- Add more crushed ice and top with a dash of sparkling water.
- Garnish with a sprig of rosemary.
*Grapefruit juice with rosemary: Add 3 stalks of rosemary to 2L of grapefruit juice. Infuse for 2-3 hours. Strain and re-bottle.
How to Rim a Glass
How to Stir & Strain
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