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The Washington Post

Nice (by Way of Antibes)

Nice (by Way of Antibes) 1.000

The Washington Post; glassware from Crate and Barrel

Spirits May 1, 2013

The Antibes cocktail was one of the first of Jason Wilson's favorites, published in this column six years ago. This version is essentially an Antibes that has been "lengthened" into a rickey.

Instead of sugar or a syrup as a sweetener, the drink relies on the herbal, honeyed sweetness of Benedictine liqueur, which mixes beautifully with the gin's botanicals and the grapefruit.


Servings: 1
Ingredients
  • Ice cubes
  • 2 ounces gin
  • 1 ounce Benedictine
  • 2 ounces fresh grapefruit juice
  • 2 ounces sparkling mineral water, preferably Apollonaris brand
  • Twist of lime peel, for garnish

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Directions

Fill a cocktail shaker halfway with ice. Add the gin, Benedictine and grapefruit juice. Shake well, then double-strain into a highball glass filled with ice cubes.

Top with sparkling water and stir gently. Garnish with the twist of lime peel.


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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 260


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 6g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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