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.
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