1 ounce strawberry-infused vodka
¾ ounce Rainwater Madeira
½ ounce cane-sugar syrup
¼ ounce lemon juice
¼ ounce grapefruit juice
1 ounce Prosecco
1 ounce Fever Tree club soda
1 dash Peychaud’s bitters
1 half-wheel grapefruit slice
Pour the first five ingredients into a cocktail shaker and shake without ice to mix. Pour the Prosecco and club soda into a stemmed white-wine glass. Add the shaken ingredients to the glass, then add crushed ice. Top with the bitters and garnish with the grapefruit slice.
This recipe appears in the print edition of the Fall 2018 issue.
Like what you just read? Subscribe now.