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.
- 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
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.
From Spirits columnist Jason Wilson.
Tested by Bonnie S. Benwick.
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