0 (0)

Category: Drinks

Parade route

Parade route
Ricardo DeAratanha / Los Angeles Times

For years, wine cocktails have gotten a bad rap. Hear the term, and you might vaguely remember college days filled with wine spritzers and bottled wine coolers, the alcohol cut with sparkling water or teeth-jarring sweeteners, with flavorings both natural ... Read more

Total time: 5 minutes | Serves 1
Note: Adapted from a recipe by Darwin Pornel at Faith & Flower restaurant in downtown Los Angeles.
  • 3/4 ounce lemon juice
  • 3/4 ounce simple syrup
  • 1 1/2 oz rye whiskey, preferably Rittenhouse
  • 2 dashes bitters, preferably Peychaud’s
  • Sparkling rosé, preferably Charles Bove Touraine
  • Lemon peel, for garnish

Step 1In a cocktail shaker filled with ice, combine the lemon juice, syrup, rye and bitters. Shake vigorously, and strain into a Champagne coupe. Top with sparkling rosé and garnish with the lemon peel.

Each serving:
Calories 228; Protein 0; Carbohydrates 14 grams; Fiber 0; Fat 0; Cholesterol 0; Sugar 13 grams; Sodium 3 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Pumpkin seed horchata
Spiced Peach Bourbon Old-Fashioned
Mojito popsicles
Heavenly eggnog (plus variations)