Four to the Floor

Adapted by StarChefs.com
May 2014
Yield: 1 cocktail

INGREDIENTS:

1½ ounces Campo de Encanto pisco
¾ ounce Giffard Crème Pamplemousse Rose liqueur
¾ ounce verjus blanc
½ ounce Dolin blanc vermouth
1 green grape

METHOD:

In a cocktail glass filled with ice, combine pisco, grapefruit liqueur, verjus blanc, and vermouth; stir. Strain into stemmed cocktail class and garnish with a skewered green grape. 

Related Links