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French Blonde Cocktail

Yield: 1



1/2 oz St. Germain Elderflower liqueur
1 oz Bombay sapphire gin
2 oz pink grapefruit juice, fresh squeezed
2 oz Lillet White
1 wedge pink grapefruit
1 splash lemon bitters
2 cups ice


1. Mix all items over ice and shake in a cocktail shaker. Strain into a martini glass and serve with small slice of pink grapfruit.


Recipe provided by Jeffrey Selden, Marcia Selden Catering & Event Planning, during the 2015 Art of Catering Food conference in Salt Lake City.

The Art of Catering Food is brought to you in part by:

Jeffrey Selden

Jeffrey Selden

Managing Partner, Marcia Selden Catering & Event Planning, Stamford, CT

Jeffrey Selden, Managing Partner. A 20-year veteran of the luxury hotel business in New York City with a background in Food and Hotel Administration, Jeffrey is our in-house wedding expert. He has overseen hundreds of weddings over the course of his career, which began at the St. Regis and moved onto the Pierre, where he was the Assistant Catering Director. Before joining Marcia Selden in 2011, Jeffrey was Executive Director of Catering at the New York Palace for over 10 years.