According to PUNCH magazine, Joaquín Simó at NYC’s Pouring Ribbons calls this recipe “eminently quaffable,” something he devised as a fruity, easy crowd-pleaser.
Despite its broad appeal, there’s a lot to this drink. Fresh grapefruit juice does something wonderful with the rosé tonic wine (Simó uses Lillet Rosé), bringing out a flavor akin to an actual rose.
This drink should be double-strained through a fine mesh strainer, unless you don’t mind the raspberry pips.
Shake with ice and double-strain into a tall ice-filled glass. Garnish with a lemon wedge and a raspberry.
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