All She Wrote
A sophisticated cocktail featuring Punt e Mes, dry vermouth, and maraschino liqueur, balanced with grapefruit notes and bitters. This batch cocktail is perfectly chilled and finished with a delicate touch of sea salt.
6 servings
2 hr 5 min
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Ingredients
- •2¼ cups Punt e Mes
- •1⅛ cups dry vermouth
- •6 tablespoons maraschino liqueur
- •3 tablespoons pamplemousse liqueur
- •4 teaspoons Peychaud's bitters
- •1 pinch flaky sea salt
Cooking Instructions
- 1.
At least 2 hours before serving, make the batch. Use a small funnel to pour Punt e Mes, dry vermouth, maraschino liqueur, pamplemousse liqueur, and bitters into a 1-liter swing-top bottle. Seal well, gently turn to mix, and refrigerate.
120 min
- 2.
To serve, turn bottle gently end over end to mix. Place a large ice cube in each rocks glass, then pour in cocktail. Give each drink one gentle stir before serving. Garnish with a small pinch of salt.
5 min
