Antibes 1.000

Max Hirshfeld

May 30, 2007

This recipe is sure to become a new warm-weather classic. The honeyed, earthy sweetness of the Benedictine mixes beautifully with the grapefruit juice and the gin. Pink grapefruit works best.

Servings: 1
  • Ice
  • 1 1/2 ounces gin
  • 1/2 ounce Benedictine liqueur
  • 2 ounces freshly squeezed grapefruit juice
  • Orange slice, for garnish

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Fill two-thirds of a cocktail shaker with ice, add the liquid ingredients and shake vigorously. Strain into an ice-filled old-fashioned glass and garnish with the orange slice.

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Recipe Source

From Mittie Hellmich's "Mini Bar" series of books (Chronicle, 2007).

Tested by Kendra Nichols.

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