+
0 (0)

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
  • 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.

Note: Adapted from a recipe by Darwin Pornel at Faith & Flower restaurant in downtown Los Angeles.

HAVE YOU TRIED


Cucumber vichyssoise
Cucumber vichyssoise

Classic French toast
Classic French toast

Crab salad with mango and lime
Crab salad with mango and lime

Chilled Yogurt Soup
Chilled Yogurt Soup

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Sonoratown’s Coconut Horchata
Christmas ponche
Peach bourbon
Jsix Restaurant's Metropolis