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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.

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