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.
- 1 1/2 ounces gin
- 1/2 ounce Benedictine liqueur
- 2 ounces freshly squeezed grapefruit juice
- Orange slice, for garnish
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.
From Mittie Hellmich's "Mini Bar" series of books (Chronicle, 2007).
Tested by Kendra Nichols.
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