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Grapefruit Blossom Aperitif

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Grapefruit Blossom Aperitif

Author Notes

An aperitif should be drunk before dinner, and as the weather gets warmer you want something lighter than the heavy mixed drinks of winter. This fragrant cocktail is a combination of a kir — the classic French combination of wine and blackcurrant syrup that David Lebovitz tells me is now, much to my chagrin, glaringly unchic, and a fantastic cocktail I had, many years ago, at the Flatiron Lounge in New York City. The floral nature of the viognier, one of my favorite white wines, is enhanced by the fragrance of the elderflower syrup, and the grapefruit adds color and a nice acid balance. I buy my elderflower syrup at Ikea — a bottle will last a LONG time. —Savour

  • Serves

  • 2 tablespoons

    pink grapefruit juice cocktail (you can substitute fresh pink grapefruit juice for a drier drink)

  • 2 tablespoons

    elderflower syrup, or elderflower drink concentrate

  • 5 ounces

    Viognier white wine

  1. In a wine glass, combine elderflower and grapefruit juice. Add chilled wine. Stir gently, and enjoy.

I’m a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.

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