Courtesy of Columbia Room, Washington, DC.
The inclusion of strawberry, Campari and fresh cucumber water coax out the flavors often found in a Provençal rosé, says Columbia Room head bartender JP Fetherston.
Published: June 29, 2017
Ingredients
1 ounce Tio Pepe Fino Sherry
1 ounce Imbue Dry Vermouth
¼ ounce Del Maguey Vida Mezcal
¼ ounce Giffard Crème de Fraise des Bois
¼ ounce Campari
¼ ounce grapefruit juice
1 ounce cucumber water (macerate sliced cucumbers in water at least 10 minutes, then double-strain)
Directions
Add all ingredients to a mixing glass. Add ice, and stir until chilled. Strain into a wine glass. (To make a larger batch, add 1 ounce filtered water per serving, and refrigerate without stirring.)
